Mini Chicken Enchiladas - cooking recipe

Ingredients

1/2 None small rotisserie chicken, bones and skin discarded, meat shredded
1 (15 oz) can mixed beans, drained, rinsed
2 oz grated aged Cheddar cheese
3 None spring onions, thinly sliced
1/2 cup coarsely chopped fresh cilantro
10 None mini flour tortillas
3/4 cup mild tomato salsa

Preparation

Preheat oven to 350\u00b0F. Grease a 10x6 inch baking dish. Combine chicken, beans, 1/2 the cheese, 1/2 the onions and 1/2 the cilantro in a large bowl.
For each enchilada, place a tortilla on a flat work surface. Spoon 1/3 cup chicken mixture along 1 edge and roll up to enclose filling, leaving ends open. Place seam-side down in prepared dish.
Spoon salsa over enchiladas. Top with remaining cheese and bake for 25 mins, or until golden brown and bubbly. Let stand for 5 mins before serving sprinkled with remaining onion and cilantro.