Lighter Chicken Enchiladas

Ingredients

• 400g cooked chicken breast, shredded
• 6 small wholegrain tortillas
• 1 tin (400g) chopped tomatoes
• 1 tin (400g) black beans, drained
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 80g reduced-fat cheddar, grated
• 1 tbsp olive oil
• Fresh coriander to serve

Method

1. 1

   Preheat oven to 190°C.

2. 2

   Fry onion and garlic in olive oil for 5 minutes. Add spices and cook 1 minute.

3. 3

   Add tomatoes and simmer 5 minutes. Season well.

4. 4

   Mix chicken with half the sauce and the black beans.

5. 5

   Fill each tortilla, roll up, and place seam-down in a baking dish.

6. 6

   Pour remaining sauce over. Top with cheese.

7. 7

   Bake 20–25 minutes until golden and bubbling.