Light chicken enchiladas with beans

• vegetable oil↗1 tbsp tbsp
• red onion↗1

  sliced

• garlic clove↗1

  pressed

• fajita seasoning1 tbsp tbsp
• canned beans g

  in chili sauce

• roasted chicken thighs

  meat, shredded from the bone

• canned corn↗195g g

  drained

• wheat tortillas↗8
• hard cheese↗140g g

  grated

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Heat the oil in a pan and sauté the onion and garlic for 5 minutes. Add the fajita seasoning and cook for another minute, then add the beans, shredded chicken and corn.

2. 2

   Divide the mixture among the tortillas, sprinkle half of the cheese, then roll them up and place in a baking dish. Sprinkle the remaining cheese and bake for 20‑25 minutes until golden and bubbling.