Recipe: Chicken and Kidney Bean Enchiladas

Now this recipe does make A LOT- I reckon if you used all the filling mixture in one go then you could probably make about 20 wraps (serving 6-10 depending on personal greed and whether you are serving them with a side dish or not). I love enchiladas because they are very quick to make, and because of their texture- i enjoy the contrast between the soft tortilla and filling, and the slightly chewy cheese topping. This isn't an incredibly authentic mexican recipe for enchiladas, but it's a good weekday supper, that can be adapted to feed an army, or to feed a couple of people with the rest frozen for another time.

Chicken and Kidney Bean Enchiladas(serves 2- 10,depending on how many wraps you make)

2 tbsp olive oil
1 red onion, diced
2 cloves garlic, crushed
½ tsp Schwartz Cajun seasoning (main ingredients: chilli powder, cumin, and oregano)
1 tin chopped tomatoes
1 tsp sugar
1 tsp garam masala
½ tsp dried oregano
½ tsp smoked paprika
1 vegetable Oxo cube
2 tins kidney beans, drained
1 x 340g tin sweetcorn
400g cooked shredded chicken
Large handful fresh coriander
Salt and pepper
5 Discovery soft plain tortilla wraps
1 Jar Doritos Mild Salsa
150g grated cheddar

1. Preheat the oven to 180C. Fry the red onion, garlic and Cajun seasoning in the olive oil for 4 minutes. Add the tinned tomatoes, sugar, garam masala, oregano, paprika and the Oxo cube and cook for a further 4 minutes, stirring often.
2. Mix in the kidney beans, sweetcorn, chicken and coriander, and cook for a further 5 minutes. Season to taste and set aside to cool down a little bit. Get a tortilla wrap, put a few tablespoons of the chicken mix into the wrap, and then wrap it up. Put these wraps into a baking dish side by side (I can fit 5 into mine).
3. Spoon a jar full of salsa evenly over the top of these wraps, and then top with 150g of cheese. Bake in the oven for 20 minutes, and then grill for 5 minutes to allow the cheese to gratinate. Serve!
4. You will have a lot of the filling mixture left, and you can now either repeat the cooking process with more wraps/more salsa/more cheese- or you can freeze the filling and use at another time. It will last a month in the freezer, make sure to properly defrost before using again.