Name: Speedy chicken enchiladas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1 tablespoon oil; 300 gram chicken breast fillet, diced; 1 teaspoon ground cumin; 400 gram can cannellini beans, drained, rinsed; 1 1/2 cup (300g) tomato pasta sauce; 350 gram pumpkin, cooked, mashed; 6 tortillas; 1 1/2 cup (100g) grated tasty cheese; salad, to serve

Speedy chicken enchiladas

Serves 6

Prep

15M

Cook

10M

Total

25M

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Ingredients

1 tablespoon oil

300 gram chicken breast fillet, diced

1 teaspoon ground cumin

400 gram can cannellini beans, drained, rinsed

1 1/2 cup (300g) tomato pasta sauce

350 gram pumpkin, cooked, mashed

6 tortillas

1 1/2 cup (100g) grated tasty cheese

salad, to serve

Method

1.Heat oil in a saucepan on medium. Cook chicken for 5 minutes, stirring, until browned and cooked through. Add cumin and stir until fragrant. Add beans and coarsely mash with a fork. Stir in 1 cup of pasta sauce and pumpkin and cook on low heat for 1-2 minutes.

2.Preheat grill on high. Lightly grease an 8-cup shallow ovenproof dish. Place tortillas on benchtop. Using half of cheese, sprinkle a little over each tortilla. Spoon chicken mixture down centre of each and roll up to enclose. Place in prepared dish, seam-sides down.

3.Combine remaining pasta sauce with 1/4 cup water and pour over tortillas. Scatter with remaining cheese. Place under preheated grill for 3-4 minutes, until cheese melts and is golden. Serve with salad.

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