Speedy Chicken Enchiladas - cooking recipe

Ingredients

1 tbsp oil
10 oz boneless skinless chicken breasts, diced
1 tsp ground cumin
1 can (15 oz) cannellini beans, drained and rinsed
1 1/2 cups tomato pasta sauce
12 oz pumpkin or butternut squash, cooked and mashed
6 None flour tortillas
1 1/2 cups grated Cheddar cheese
None None Salad, to serve

Preparation

Heat oil in a large saucepan on medium-high heat. Cook chicken for 5 mins, stirring, until browned and cooked through. Add cumin and stir until fragrant. Add beans and coarsely mash with a fork. Stir in 1 cup of the pasta sauce and pumpkin; cook on low heat for 1-2 mins.
Preheat broiler on high. Lightly grease a 2-quart shallow baking dish. Place tortillas on work surface. Using half of cheese, sprinkle a little over each tortilla. Spoon chicken mixture down center of each and roll up to enclose. Place in prepared dish, seam-sides down.
Combine remaining pasta sauce with 1/4 cup water and pour over tortillas. Sprinkle with remaining cheese. Broil for 3-4 mins, until cheese melts and is golden. Serve with salad.