Chicken Enchiladas

 

 

Ingredients

  • 8 x La Banderita 8" flour tortillas
  • 2 tbs. olive oil
  • 1kg boneless and skinless chicken thighs
  • 2 onions, roughly chopped (reserving 2-3 tbs. for the garnish)
  • 1 red capsicum, roughly chopped
  • 3 cloves garlic, bruised
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. smoked paprika
  • 700ml jar tomato passata
  • 1 tbs. caster sugar
  • 75g cheddar cheese, grated
  • Sour cream, to serve  
  • Sliced avocado and coriander leaves, to serve
  • Salt and pepper

Method

In a food processor, add the onion, capsicum and garlic and finely chopped.

Heat a large sauté pan over a medium-high heat and add 1 tablespoon of oil. Season chicken with salt and pepper and in batches sear on both sides until golden then remove and rest on plate.

Add remaining oil to the pan followed by the onion and capsicum mixture. Add a pinch of salt and cook 3-4 minutes, stirring regularly until soften. Add the spices and cook for a further minute before adding tomato passata and sugar. Return the chicken pieces and a splash of water. Cover with a lid and turn the heat to low and cook for 25-30 minutes until the chicken tender.

Pre heat oven on to the grill element.

Remove chicken from sauce and roughly chopped or shred.

Working with one tortilla at a time, add a few spoonfuls of chicken to the centre and wrap.

Pour half of the sauce into a baking dish. Arrange chicken tortilla wraps on top and then pour over the remaining sauce. Sprinkle with cheese and cook on the middle shelf of the oven until cheese has melted and is golden brown.

Serve with a sprinkle of reserved onion, sour cream, avocado and coriander.

This recipe is great with:

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