Chicken Enchiladas

Makes 10

  • 3 tbsp olive oil
  • 2 red onions, sliced
  • 2 red peppers sliced
  • 3 red chillies, 2 deseeded and chopped, 1 sliced
  • 2 garlic cloves, crushed
  • 1 tbsp ground coriander
  • 1 tbsp cumin
  • 6 skinless chicken breasts or 10 thighs cut into small chunks
  • 415g can refried beans or make them for around a third of the price using this recipe
  • 198g can sweetcorn, drained
  • 700ml passata
  • 1 tsp sugar
  • 10 tortillas
  • Large tub of plain yogurt
  • 200g cheddar, grated
  1. Heat the oven to 200C or 180C fan oven, gas mark 6
  2. Heat 2 tbsp of the oil in a large pan and fry the onions, peppers, chopped chilli and half the garlic for around 10 mins until soft.
  3. Stir in 2 tsp ground coriander and 2 tsp cumin and fry for 1 min more.
  4. In a separate pan fry the chicken in the remaining oil until it is browned. You may need to do this in batches so that it fries and doesn’t steam. Add it to the pan of veg as it is done.
  5. Stir the beans, sweetcorn and 150ml of the passata into the veg and chicken.
  6. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices, and the sugar, then set aside.
  7. To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over yogurt sprinkle with grated cheese and scatter over the sliced chilli.
  8. Bake for 30 mins

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