Chicken enchiladas recipe

Ingredients

• 1 tablespoon oil
• 1 already cooked roast chicken
• 4 spring onions, finely chopped
• 2 cloves garlic, crushed or 1 teaspoon from a jar
• ¼ cup grated cheese
• 1 can tomato puree or tin or tomatoes with any herbs added
• 8 wholegrain tortillas

1. In a large bowl add onion, garlic and half the cheese. Pull apart roast chicken and add meat only chopped up, save the legs and wings for later.
2. Heat oil in a large fry pan over a medium heat. Cook tortillas for 1 minute each side. Transfer to a plate. Repeat with remaining tortillas.
3. Divide chicken mixture among tortillas. Roll up to enclose filling, leaving ends open. Place seam-side down, in a large ovenproof dish.
4. Pour over tomato purée and sprinkle over remaining cheese. Bake at 180C for 20 minutes, or until top is golden. Serve with any salad.