Day 12 Chicken Enchiladas

Method

1. Combine onion, flour, chilli, cumin and garlic powder. Add crushed tomatoes and chicken stock and stir.
2. Bring to the boil over a high heat and cook for 2-5 minutes until sauce has thickened.
3. Remove 1/3 cup of the sauce mixture and set aside.
4. Add the cooked chicken (leftover from yesterday) and beans to the pot.  Cook until the chicken is heated through.
5. Place wraps in a microwave and heat for 10 - 20 seconds.
6. Remove wraps and place on an oven proof plate or dish.
7. Spoon half the chicken mixture onto the centre of each wrap and roll up.
8. Top wraps with reserved sauce and cheese and place under a hot grill until the cheese has melted and slightly browned.
9. Combine the fresh tomatoes and chopped peppers in a bowl.
10. Drizzle with balsamic vinegar, if using.
11. Top with fresh tomato and pepper mix and coriander to serve.