Chicken Enchiladas

Soft tortillas rolled around a spiced chicken filling, baked under a rich tomato sauce and melted cheese.

SHOPPING LIST

• chicken breast fillets500g
• flour tortillas8
• cheddar cheese150g
• tomato passata400ml
• red onion1
• garlic clove2
• ground cumin1 tbsp
• chilli powder1 tsp
• olive oil1 tbsp
• chicken stock cube1
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Preheat the oven to 180°C.
2. 2Poach the chicken in boiling water for 15 minutes until cooked through with no pink, then shred.
3. 3Dice the onion and crush the garlic.
4. 4Heat the oil in a pan, cook the onion and garlic for 3 minutes, then add cumin and chilli powder.
5. 5Add the shredded chicken, half the passata, and the stock cube, then simmer for 5 minutes.
6. 6Spoon the chicken mixture into the tortillas, roll up, and place seam-side down in a baking dish.
7. 7Pour the remaining passata over the top and scatter with grated cheese.
8. 8Bake for 20 minutes until bubbling and golden.

Price this at your supermarkets Beanie compares real prices and fills the basket for you Share this recipe