Leftover Chicken Enchiladas
300g Leftover Chicken (shredded)
400g Tin Mixed Beans (Drained and Rinsed)
2 x 400g Tins of Chopped Tomatoes
1 Large Onion (sliced)
2 tsp. Chili Powder
1 tsp. Paprika
½ tsp. Ground Cumin
1 tbsp. Olive Oil
6 White Tortilla Wraps
50g Cheddar (grated)
Oven dish (lightly greased with olive oil)
Heat the oil in a frying pan.
Add the onion, chili powder, paprika, cumin and cook for a couple of minutes until the onion has softened.
Add the 2 tins of chopped tomatoes and cook for 10 minutes until the tomato sauce has reduced.
Reserve half of the tomato sauce for later and add the shredded chicken, mixed beans and spinach into the remaining tomato sauce in the pan.
Cook on low for 5 minutes until the spinach has wilted and everything is well combined in the sauce.
Pre-heat the oven to 200C/180C fan/gas 6.
Spread half of the reserved tomato sauce in the bottom of the oven dish.
Fill the 6 wraps with the chicken filling and roll then place in the oven dish.
Top with the remaining sauce and sprinkle over the grated cheese.
Bake for 15-20 minutes until the cheese has melted and is golden.