Tasty chicken enchiladas

method

heat the olive oil in a frying pan and cook 241g diced chicken breast for 5–10 minutes, until cooked through. Remove and set aside. To the same pan, add the onion, carrots and courgettes, and cook for 10 minutes until tender.
Add the garlic clove, peeled and chopped, for the last minute. Add one carton of the chopped tomatoes and the tin of black eyed beans, and cook over a low heat for 5 minutes. Return the chicken to the pan and stir in the coriander.
Divide between the be good to yourself tortillas, fold the ends then roll to seal. Pour the remaining chopped tomatoes with chilli into a baking dish, place the tortillas on top and add the soured cream, mozzarella and the remaining coriander, chopped. Cook in a preheated oven at 200°C, fan 180C, gas 6 for 15 minutes, until bubbling.

You will need
241g pack of diced chicken breast
2 x 390g carton chopped tomatoes with chilli
1 x 410g tin black eyed beans, drained
1 garlic clove
6 be good to yourself tortillas
50g soured cream
1 onion
2 courgettes, sliced
2 carrots, peeled and sliced
125g mozzarella
1 x 28g pack coriander, chopped