This is cooking now - it's good to use up left over roast chicken, and you can vary the rest of it depending on what you have around. Tonight, it was a few huge field mushrooms that have been sitting in the fridge, and a can of mexibeans from the pantry.

The filling:

• Roughly chopped cold cooked chicken
• Roughly chopped field mushrooms (they actually taste better in this if they aren't incredibly fresh)
• 1 can of mexibeans (mixed beans in a capsicum and tomato sauce)
• Enchilada sauce to make a thick, gooey mix

Heat the tortillas and have a glass of wine while the filling is cooking. Check, stir and blog if it's not quite ready - the chicken should be done enough so that it shreds easily. Have another glass of wine if needed.

Putting it together:
Peel the tortillas apart, place a decent spoonful of the filling down the centre of each and roll them up. (I know this doesn't really need a pic, but I'm trying out Blogger's new pic upload.)




Place edges down in a lightly oiled baking dish or flat casserole dish. Repeat as needed until you've used all the tortillas or filling. Spoon over extra enchilada sauce, top with grated cheese (I use reduced fat cheddar), and put in the oven at 180°C for about 15-20 minutes until the cheese is melted and just starting to brown.

Serve with a salad and sour cream - and more wine. I'm having Banrock Station White Shiraz with this tonight. Hola!

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