Baked chicken enchilda crepes

Preheat oven to 180°C. Lightly grease 2 shallow 20 x 30cm oven-proof dishes and set aside.

Heat 1 tblsp olive oil in a non-stick frying pan over medium heat, add the chicken and onion, cook for 4-5 minutes or until just browned.

Add the diced capsicum, seasoning mix, ½ cup water, kidney beans and half the salsa. Reduce the heat and cook, covered, for 5 minutes, stirring occasionally. Remove from heat.

Lay half the crepes on a clean work surface and top each one with ⅓ cup of the chicken mixture. Roll up and place into the prepared dish. Repeat with the remaining crepes and filling. Divide the remaining salsa and cheese between the dishes.

Bake for 25 minutes or until golden. Serve crepes with chopped fresh tomato, avocado and sour cream. Garnish with fresh coriander leaves to serve if desired.