Butter Chicken Enchiladas
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Prep time: 30 minutes + cooling time | Cook time: 50 minutes | Serves 4
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INGREDIENTS
Oil spray, for greasing
375g Passage to India Butter Chicken simmer sauce
1/3 cup coconut cream
3½ cups shredded barbecued chicken flesh
185g can corn kernels, drained
400g can black beans, drained and rinsed
8 x 20cm tortillas
2½ cups shredded Mexican cheese
Chopped grape tomatoes, sliced green onions, cucumber, mint raita and lime wedges, to serve