Chicken & bean enchiladas

Ingredients

1 tbsp vegetable oil

1 red onion, chopped

1 garlic clove, crushed

1 tbsp fajita seasoning

2 x 395g cans kidney beans in chilli sauce

2 roast chicken legs, meat shredded off the bone

195g can sweetcorn, drained

8 flour tortillas

140g hard cheese, grated

Method

Heat oven to 180C/160C fan/gas 4. Heat the oil in a frying pan and cook the onion and garlic for 5 mins. Stir in the fajita seasoning and cook for 1 min more before adding the kidney beans, shredded chicken and sweetcorn.

Divide the mixture between the tortillas, sprinkle over half the cheese, then roll up and place into a baking dish. Sprinkle over the remaining cheese, then bake for 20-25 mins until golden and bubbling.