Chicken Enchiladas

Prep time: 45 mins | Serves: 4-6

Ingredients: ‍ ‍

For the Filling:

• 500g cooked chicken (shredded)

• 20g olive oil

• 150g onion, finely chopped

• 10g garlic, minced

• 5g ground cumin

• 5g smoked paprika

• 3g chilli powder

• 200g red pepper, diced

• 100g sweetcorn

• 100g passata

• 5g sea salt

• 2g freshly ground black pepper

For the Sauce:

• 400g passata

• 5g smoked paprika

• 3g chilli powder

• 5g honey

• 5g red wine vinegar

• 4g sea salt

• 1g freshly ground black pepper

To Assemble:

• 8 flour tortillas (approx. 320g total)

• 200g cheddar cheese, grated

• 50g mozzarella, grated

• 15g fresh coriander, chopped

Method:

1. Preheat your oven to 180°C (fan 160°C).

2. Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5–7 minutes until soft.

3. Add the garlic, cumin, smoked paprika and chilli powder, cooking for 1–2 minutes until fragrant.

4. Stir in the red pepper and sweetcorn, cooking for 3–4 minutes until slightly softened.

5. Add the shredded chicken and passata, mixing well. Season with salt and pepper, then cook for 5 minutes until heated through and slightly thickened.

6. In a separate bowl, mix together the sauce ingredients: passata, smoked paprika, chilli powder, honey, red wine vinegar, salt and pepper.

7. Spread a thin layer of sauce over the base of a baking dish.

8. Spoon the chicken mixture into each tortilla, roll tightly and place seam-side down in the dish.

9. Pour the remaining sauce over the top, ensuring all tortillas are coated.

10. Sprinkle over the grated cheddar and mozzarella evenly.

11. Bake for 20–25 minutes until bubbling and golden on top.

12. Remove from the oven and allow to rest for 5 minutes before serving. Finish with fresh coriander, and enjoy!

Storage:

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until piping hot. Suitable for freezing for up to 1 month.