I invented this quite by accident. I was trying to follow a chicken lasagne recipe and discovered half-way through making it that I was missing half the ingredients – it turned out that I had no lasagne pasta and what I thought was the can of cream of chicken soup that the recipe called for turned out to be cannellini beans when I dredged it from the back of my cupboard. I’d picked up some tortillas on special that morning so I grabbed some mild mexican spices and some sour cream – I didn’t have enough so I added some cream…
It turned out delicious!
1 tbsp olive oil
2 cloves fresh garlic
1/2 green capsicum
1 stalk celery
1 tbsp Greggs Chilli Seasoning Mix (or 2 tsp paprika, 1/2 tsp chilli powder)
1 tsp cumin
1 tsp oregano
2 cups water
2.5 tsp chicken stock
1/2 cup sour cream
1/2 cup cream
½ tsp salt
400g tin cannellini beans
500g shredded roast chicken
6 whole large (or 12 small) tortillas
1 can chopped tomatoes
1/2 tsp salt
1 cup grated cheese
1/2 cup fresh coriander
Preheat oven to 200C.
Grease a 40 x 25 casserole dish.
Crush the garlic, chop the onion, capsicum and celery – I julienne the celery and then chop it to the size of the onion.
Heat the oil in a deep frying pan and sauté until the onion is clear.
Add the chilli seasoning, cumin and oregano and stir for a minute taking care to not burn the spices.
Add the water and chicken stock and bring to a low simmer. Turn the heat down and simmer for 5 minutes. Stir in the sour cream, cream, salt and pepper. Cook for another 3 minutes.
Add the beans and chicken. Bring back to a simmer and simmer for 2 minutes.
Taste seasoning and adjust salt if necessary. Turn off the heat.
Let the mixture cool and then spoon into your tortillas, roll and place seam-side down in your oven dish. Pour the chopped tinned tomatoes over the top, sprinkle with salt and top with grated cheese.
Bake for 30 minutes.
Sprinkle chopped coriander over the top and serve.