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Cook’s Tip
To line the tin, scrunch up a large square of baking paper, then smooth it out and press it into the tin. This will also assist in lifting the enchiladas out of the tin.
CHICKEN ENCHILADAS
PREP 30 MINUTES COOK 35 MINUTES
SERVES 4–6 (AS A MAIN MEAL)
Olive oil spray
3 cups (450g) shredded barbecue chicken
400g tin black beans, rinsed and drained
150g marinated red capsicum, chopped
2½ cups (625ml) tomato passata
1½ cups (150g) grated cheddar cheese
1½ cups (190g) grated mozzarella cheese
6 spring onions, chopped
1 bunch coriander, chopped
2 tsp sweet paprika
2 tsp ground cumin
6 wholegrain tortillas
