Method

Preheat the oven to 180°C.
Heat the oil in a frying pan and stir fry the vegetables for about 5 minutes or until almost tender. Season.
Divide the filling between the tortilla wraps and add in the chicken. Roll up the wraps and place into an ovenproof dish, seam-side down.
Pour over the Tikka Masala sauce, leaving the ends clear. Reserve the spices for another cook. Bake in the oven for 15 – 20 until piping hot and serve.

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Chicken and Vegetable Enchiladas

Original Tikka Masala

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Chicken and Vegetable Enchiladas

Original Tikka Masala

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