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Leftover chicken enchiladas

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Ingredients

leftover roast chicken meat, chopped or shredded leftover roast chicken meat, chopped or shredded
1 packet packet tortilla wraps tortilla wrap
1 tins tin kidney beans kidney beans
1 cartons carton tomato passata tomato passata
1 tins tin chopped tomatoes chopped tomatoes
1 packet packet fajita seasoning fajita seasoning
coriander coriander
(a little chopped)
1 onions onion
(sliced)
50 g g mature cheddar mature cheddar
(grated)
oil oil
1 tbsp tbsp sugar sugar
salt salt
black pepper black pepper

Leftover chicken enchiladas

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35 min
(58)

Method

The week wraps up with this Mexican inspired dish that uses up last night’s leftover chicken! A rich, spicy sauce and some grated cheese top the chicken-filled tortillas - what’s not to love?

1. For the enchilada sauce, add a little oil to a non-stick pot and gently fry the garlic.

2. Add the chopped tomatoes, passata, sugar, and season with salt & pepper.

3. Bring up to the boil and then reduce down to a simmer, cover with a lid and cook for 15 minutes, before blitzing with a stick blender.

4. Add a little oil to a non-stick frying pan and fry the onions for a few minutes before adding the cooked chicken.

5. Add the fajita seasoning and stir through well before adding the kidney beans.

6. Add around ½ of the blitzed tomato sauce into the frying pan and stir everything together.

7. In a large ovenproof dish, roll the chicken & kidney bean mix into the wraps, before covering with the rest of the sauce and a sprinkling of cheese.

8. Bake in a preheated oven at 190C/170C fan for 20 minutes, or until the top is browned and serve with any remaining coriander.

Tags

Main

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