Spicy Chicken And Bean Tortilla Casserole - cooking recipe

Ingredients

1 tbsp oil
1 lb boneless chicken thighs, diced
1 None onion, peeled and finely sliced
2 cloves garlic, minced
2 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
14 oz can mixed beans in chile sauce (or 7 oz kidney beans plus 7 oz sweet corn)
4 None large tortilla wraps
1 cup tomato sauce
1/4 cup shredded Monterrey jack cheese
1/2 cup low-fat sour cream
1/4 cup milk
2 oz queso fresco, crumbled
None None For the Salsa
1 None avocado, pit removed, peeled and roughly chopped
1 None tomato, quartered, seeded and finely chopped
1/2 None red onion, peeled and finely chopped
1 tbsp lime juice

Preparation

Preheat the oven to 400\u00b0F. Lightly grease an 8-inch ovenproof dish.
Heat the oil in a large skillet over high heat. Cook the chicken in batches, turning until golden brown. Set aside.
Using the same pan, saute the onion and garlic for 1-2 mins, until the onion is soft. Stir in the cumin, paprika, and coriander and cook, stirring, until fragrant, about 1 minute more.
Return the chicken to the pan with the beans and season to taste. Simmer, stirring occasionally, for 5 mins. Allow to cool slightly.
Place the wraps on a work surface. Divide the chicken mixture evenly between each one, then roll up to enclose the filling. Transfer the rolls to the prepared baking dish in a single layer.
Pour the tomato sauce over the tortillas and sprinkle with jack cheese. Next, combine the sour cream and milk and pour over the casserole; top with crumbled queso fresco and bake for 20-25 mins, until the cheese is melted and golden.
Meanwhile, prepare the salsa by combining all ingredients in a small bowl. Season to taste. Serve the tortillas with the salsa on the side.