CHICKEN ENCHILADA BAKE
SERVES 6 PREP AND COOK: 50 MINS
3 cups shredded roasted chicken meat
425g can Mexe Beans, drained
2 cups grated 3-cheeses blend
2 tblsps fajita seasoning
12 mini flour tortillas Sour cream and fresh coriander leaves, to serve
TOMATO SALSA
800g ripe tomatoes, chopped
2 green spring onions, chopped
1 cup chopped fresh coriander leaves and stems
2 long green chillies, deseeded, chopped
3 cloves garlic, chopped
1 Grease and line two large oven trays with baking paper.
2 To make tomato salsa, process all ingredients in a large food processor until coarsely chopped. Season with salt and pepper.
3 Combine chicken with beans, half the cheese, the fajita seasoning and 1½ cups of the salsa in a large bowl. Divide mixture evenly down the centre of the mini tortillas. Roll up tortillas firmly to enclose.
Place tortillas seam-side down and side
