Mike van de Elzen: Mike's chicken enchiladas

Mike's chicken enchiladas

Cook time: 40 minutes 

Prep time: 15 minutes 

Serves: 4-6

4 flour tortilla wraps  

3 cups shredded left over chicken 

1 large onion, peeled and sliced 

3 cloves garlic, crushed 

1 tbsp sunflower oil  

1 can black beans, drained 

2 cans diced whole peeled tomatoes 

2 tbsp tomato paste 

1 tsp dried mixed herbs 

2 tsp smoked paprika 

2 tsp ground cumin 

1/2 tsp chilli powder 

Salt and cracked pepper

1/2 cup soft feta, crumbled 

1/2 cup grated cheddar 

Salt and cracked pepper 

Coriander for garnish

Salad greens for the table

Pre-heat oven to 180*c

Heat a large cast pan over a medium heat and add in the oil. Then the onions and garlic. Sauté until they start to caramelize. Add in the spices and herbs and sauté for a further minute before adding in the whole peeled tomatoes and tomato paste. Cook out for 10 minutes and reduce slightly before turning off to cool.    

Remove about 1 cup of sauce and set aside for later. With the remaining sauce add in the drained beans, shredded chicken and crumbled feta. Season.  

Lay the tortilla wraps out flat and fill evenly with the chicken filling. Roll up and place into greased 20 x 23 cm baking tray. 

Cover the top of the enchiladas with the remaining tomato sauce and grated tasty cheese. Place into the oven for 40 minutes or piping hot.

Serve immediately with some coriander over the top and salad greens on the side. 

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