Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 22cm x 33cm baking dish with oil spray.
2. Place Passage to India Butter Chicken Simmer Sauce and coconut cream into a large frying pan. Stir to combine. Bring just to a boil, stirring occasionally, over medium heat.
3. Add chicken, corn and beans to the pan. Stir until well combined. Remove from heat. Set aside, stirring occasionally to cool slightly.
4. Lay a tortilla on a work surface. Place one-eighth (approx.2/3 cup) butter chicken mixture along the lower third of the tortilla. Roll up, then place seam-side down into the baking dish. Repeat using remaining tortillas and butter chicken mixture, arranging them side by side in the dish.
5. Sprinkle with cheese. Bake for 25 minutes or until cheese is melted and golden. Scatter with tomatoes and green onions. Serve with raita and lime wedges.

Tips

• You can also use grated cheddar or Monterey Jack cheese.
• Gourmet Add: Scatter with chopped coriander leaves to serve.

What You'll Need

• Oil spray, for greasing
• 1 x 375g Passage to India Butter Chicken simmer sauce
• 1/3 cup coconut cream
• 3 1/2 cups shredded barbecued chicken flesh
• 185g can corn kernels, drained
• 400g can black beans, drained and rinsed
• 8 x 20cm tortillas
• 2 1/2 cups shredded Mexican cheese
• Chopped grape tomatoes, sliced green onions, cucumber and mint raita and lime wedges, to serve