RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 – 6 people

INGREDIENTS:

• 1 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil
• 500gm Coles boneless chicken thighs
• 400gm 4-bean mix
• 400gm corn kernels
• 2 green chillies, finely chopped
• 1/3 cup spring onion, finely sliced
• Salt and Pepper
• 6 Simson’s Pantry Premium White Large Wraps
• 2 ½ cups shredded cheese

ENCHILADA SAUCE:

• 1 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil
• 1 red onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 red chillies, finely chopped
• 1 tin Ardmona diced tomatoes
• ½ cup Massel Vegetable Liquid Stock
• ½ Tbsp. dried oregano
• 1 tsp. cumin seeds
• Salt and Pepper

METHOD :

• Place a pan over a medium heat. Drizzle the oil over the chicken and season with salt and pepper. Place the chicken into the warm pan and cook for 4-5 minutes on each side or until cooked through. Transfer to a plate to cool. Shred chicken into small pieces and set aside.
• Meanwhile, prepare the enchilada sauce. Place oil in a pan over a medium heat. Add onion, garlic and chilli and cook, stirring for 3-4 minutes until softened. Add the tomatoes, stock, oregano and cumin and season with salt and pepper. Bring to a gentle simmer and cook to thicken, stirring often for approximately 10 minutes. Taste and adjust seasoning if required. Transfer to a food processor or blender and blitz until smooth.
• Preheat oven to 190C. Place a large spoonful of the enchilada sauce on the base of a baking dish.
• In a large mixing bowl combine shredded chicken, beans, corn, chilli, spring onions and ¼ cup of the enchilada sauce. Season with salt and pepper and toss to combine.
• Lay out the wraps and divide chicken filling amongst them, placing it in a line down the middle of each tortilla. Wrap each into a roll and place into the baking dish, snuggly. Cover with remaining sauce and sprinkle with remaining cheese. Place in the oven for 25-30 minutes or until cheese is bubbling and lightly golden. Serve hot and garnish with chopped coriander and spring onion if desired.