Add chorizo to the heated dry pan first and let it cook for a few minutes to release the oils and flavours, then add the chicken and cook well
Add salsa and paprika, stir, and reduce heat to a light simmer
Spray a baking dish
Lay out your wraps and spoon the mix into the middle of the wrap and roll it up
Place wraps in your baking dish
Spread the remaining salsa on top of the enchiladas and the cheese
Bake at 180C, uncovered, until the cheese has melted
Serve with a salad or steamed vegetables for a well balanced meal
Makes 8 enchiladas at 260 calories each
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