• 8 flour tortillas
• 2 cooked chicken breasts (or use leftover roast chicken)
• 1 tin of mixed beans, kidney beans, or chickpeas
• 1 onion
• 1 red pepper
• 2 cloves of garlic
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chilli powder (optional)
• 100g mature Cheddar cheese
• 1 tbsp oil
• Salt and black pepper

1. Prepare the onion and the pepper.
2. Place them on a baking tray. Add the sliced ​​chicken pieces, the garlic, and the spices, and cook in the oven for 20 minutes until the chicken is fully cooked and the vegetables have softened.
3. After cooking, add the beans and half of the enchilada sauce.
4. Fill each tortilla with the mixture, add half of the cheese, roll them up, and place them in an ovenproof dish with the sealed side facing down.
5. Pour the remaining enchilada sauce over the tortillas and spread the rest of the cheese on top.
6. Bake at 170°C (fan oven) for 15–20 minutes, until the sauce is bubbling and the cheese is golden.

Lisa Fearn recipe for Prynhawn Da.

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