CHICKEN, KALE & BLACK BEAN ENCHILADAS
SERVES 6 PREP 15 MINS COOK 40 MINS
• 30g butter
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• ½ cup tomato paste
• 1 tbsp Mexican chilli powder
• 400g can diced tomatoes
• 1 cup vegetable stock
• 1 bunch coriander, chopped
• 1 bunch kale, trimmed, shredded
• 1 rotisserie chicken, skin removed, meat shredded
• 400g can black beans, rinsed, drained
• 2 cups reduced-fat grated cheddar
• 8 large
