Chicken enchilada stew recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp vegetable oil, plus 1 tsp to brush
• 1 onion, finely sliced
• 150g Inspired to Cook frozen sliced mixed peppers, defrosted and drained
• 2 garlic cloves, crushed
• 1 tbsp smoked paprika
• 1 x 400g tin chopped tomatoes with chilli
• 200ml vegetable stock, made using 1 stock cube
• 1 x mini tortilla wrap*
• 1 x 170g pack chargrilled chicken mini fillets (or leftover roast chicken)
• 1 x 400g tin black beans, rinsed and drained
• 30g grated cheddar and mozzarella mix