Chicken & Vege Loaded Enchiladas

Ingredients

• 600g chicken, diced

• 1 onion, diced

• 1/2 leek, chopped

• 1.5 capsicums

• 1 Tbsp minced garlic

• 2 cans tomatoes

• 1 can black beans

• 1 bag spinach

• 2 tsp each of dried coriander, cajun, paprika, and cumin

• 12 wraps

• 1.5 cups grated cheese

Instructions

1. Preheat oven to 180°C. Fry chicken in a dash olive oil, until cooked through. Set aside.

2. In the same pan, sauté onion, leek, capsicums, and garlic in a dash of olive oil until soft. Add tomatoes, black beans and spinach. Stirring until spinach has wilted. Season with coriander, cajun, paprika, and cumin.

3. Add chicken into vege mix with some salt and pepper. Simmer until mixture has thickened. Line 1xlarge and 1xsmall baking dish with wraps. Fill with chicken mix, roll and top with cheese. Grill until cheese is golden, around 10 minutes.