Try this delicious, spicy and healthy alternative to the much loved enchilada!
Heat the oil in a frypan and sauté the onions and capsicum until softened, add spices and cook for one minute. Stir in cooked chicken, beans and 1 1/4 cups of cheese.
Divide filling into 8 and spoon down centre of tortillas. Roll to enclose filling and place, seam side down, into a lightly greased shallow baking dish. Sprinkle with remaining cheese. Bake, covered, in a moderate oven 180oC for 15 minutes. Uncover and bake for a further 10 minutes or until the cheese has melted.
Combine the salsa, tomatoes, red onion and coriander then spoon over the enchiladas. Place onto serving plates with green salad. Serve immediately
Preparation time: 30 minutes
Cooking time: 45-50 minutes