Chicken enchiladas

1. Preheat oven to 180°C fan bake.
2. Peel and grate carrots and put them in a medium pot.
3. Slice chicken into bite-size pieces (2-4cm). If using pre-diced chicken, you will not need to cut it up. Add chicken to the carrots in pot with, ½ cup water, 1tsp salt and ½ cup Annabel’s Go To Smokey Mexican Sauce (reserve rest of sauce for the end). Cover and bring to a boil, reduce heat and simmer for 6 minutes, stirring now and then so it doesn’t catch.
4. Drain the corn, drain and rinse the beans. Add these to the pot and stir to combine. Cook, uncovered until most of the liquid has evaporated, 5-8 minutes. (Check by drawing a line through the mixture with a spoon, it is ready when the liquid doesn’t pool in the bottom.)
5. Divide the filling between tortillas (just under a cup each), forming a band down the middle of each. Sprinkle a little cheese (about 1 tablespoon) over the filling on each tortilla.
6. Roll up firmly and place joined side down in a shallow oven dish that fits them snugly (a shallow 34 x 22cm, 2 litre rectangular baking dish is perfect). Mix remaining Annabel’s Go To Smokey Mexican Sauce with ½ cup water and spoon over the top, spreading out evenly. Top with the rest of cheese and bake until golden and bubbling around the edges (about 25 minutes). Serve garnished with sour cream and coriander, if desired.

To Serve:

• Slice rolls in half in the dish and serve 3 halves per person. Enjoy!

Optional:

• Garnish with a dollop of sour cream and sprinkle with coriander. If serving with a side salad, place salad ingredients in a bowl and toss with your favourite dressing or a little oil and lemon juice, and season with salt and pepper.