Chicken & Spinach Enchiladas

Ingredients

• 4 Skinless Chicken breasts, cooked and chopped into small pieces
• 3/4 cup fresh Spinach (or Swiss Chard)
• 1/2 can of Black Beans (Red Kidney Beans work if you can't find Black ones) rinsed and drained
• 1 cup Corn
• 2 cups of Chipotle Sauce
• 8 Flour Tortillas (Burrito size)
• 1 cup of Gouda cheese
• 1 cup of Cheddar cheese
• 1 cup of White Cheddar cheese
• 6 Spring Onions, finely chopped
• 2 teaspoons Ground Cumin
• 1/3 Cup of Fresh Coriander (Cilantro)
• Sea Salt
• Freshly Ground Black Pepper
• Serve with Sour Cream, Guacamole and Pico da Gallo Salsa

Instructions

1. Coat your chicken pieces with either a home made or store bought mexican spice mix (I personally cannot do better than the Woolworths Enchilada or Chilli Con Carne Spice Mix.
2. Put some oil in a non-stick saucepan and fry the spiced chicken pieces until browned and cooked through. Take the chicken out of the pan and place in a large bowl.
3. Then quick-saute the spinach in olive oil over a medium heat for 1-2 minutes until slightly wilted.
4. Add the beans, 2 cups of the 3 mixed cheeses, the spinach, corn, spring onions, cumin, and chopped fresh coriander to the bowl of Chicken.

5. Preheat oven to 190 degrees Celsius.
6. Lightly spray a 9x13 inch baking dish with Spray'n'Cook, and pour a small amount of the Chipotle sauce to coat the bottom.
7. Generously fill the tortillas with the mixture, roll up tightly with ends tucked in, and place seam side down in the dish.

8. Evenly coat the enchiladas with the remaining Chipotle sauce (I like to save some to eat with the enchiladas).

9. Sprinkle the remaining cup of cheese on top.

10. Bake for about 20 minutes, and garnish with fresh coriander and/or spring onions (optional).
11. Serve with Sour Cream/Creme Fraiche, Guacamole and Pico da Gallo Salsa.