Ingredients

• 30 ml (2 Tbsp) olive oil
• 1 onion, chopped
• 1 whole cooked chicken, shredded
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 garlic clove, crushed
• 5 ml (1 tsp) ground cumin
• 5 ml (1 tsp) paprika
• Juice of 1 lemon
• Salt and freshly cracked black pepper
• 125 ml coriander leaves
• 1 x 400 g can Rhodes Quality Black Beans, drained and rinsed
• 1 x 400 g can Rhodes Quality Whole Kernel Corn
• 6 flour tortillas
• 250 ml (1 cup) cheddar cheese, grated
• 500 ml (2 cups) white sauce
• 1 x 400 g can Rhodes Quality Tomato Mexican Style
• 375 ml cheddar cheese, grated (divided)
• To serve: extra coriander, chopped spring onions, sliced avocado

Method

1. Heat the oil in a large frying pan.
2. Add the onion and fry until softened.
3. Add the shredded chicken, peppers, garlic, and spices.
4. Season to taste with the lemon juice, salt and pepper.
5. Stir in the coriander, Rhodes Quality Black Beans and the Rhodes Quality Whole Kernel Corn.
6. Heat through.
7. Divide the chicken mixture between the 6 tortilla.
8. Divide the 250 ml (1 cup) grated cheddar cheese between the 6 tortillas.
9. Roll up the tortillas and place into a casserole dish that has been sprayed with non-stick spray.
10. Heat the white sauce gently over medium heat.
11. Add the Rhodes Quality Tomato Mexican Style to taste.
12. Stir in 125 ml of the grated cheese and stir until melted.
13. Pour the sauce over the tortillas and sprinkle the remaining grated cheese over the top.
14. Bake in an oven preheated to 180°C for 25 minutes or until golden.
15. Serve hot with extra coriander, spring onions and avocado.