Chicken Enchiladas (HC)
Ingredients
2 tsp olive oil
1 red pepper, sliced
1 red onion, sliced
2 cloves of garlic, crushed
2 medium chicken breasts, diced into cubes
1 tsp chilli powder
2 tsp paprika
1 tsp cumin
1 tsp oregano
¼ tsp freshly ground black pepper
100g black beans / kidney beans
1 tsp maple syrup
250ml tomato passata
4 mini / 2 large whole-wheat tortilla wraps
30g cheddar cheese, grated
Handful of fresh coriander, chopped
Avocado Salsa:
1 avocado, mashed
6 cherry tomatoes, diced
½ red onion, diced
½ lime, juiced
2 tbsp fresh coriander, chopped
¼ tsp red chilli flakes
Instructions:
Preheat the oven to 180°c.
In a large frying pan, heat olive oil and add peppers, onions and garlic. Sauté for 15minutes until soft
Top tip, add a drop of water if they start to stick to the pan.
Add diced chicken to the pan and cook for 8-10 minutes until cooked through.
Add chilli, paprika, cumin, oregano and pepper and cook for a further minute.
Add beans, maple syrup and 50ml of passata to the pan and simmer for 2 minutes.
Pour half of the passata into an oven proof dish.
Divide mix evenly in tortillas and roll then place on top of the passata.
Pour the remaining passata over the tortillas and top with cheese
Place into the oven for 20-25 minutes until golden brown.
Whilst baking mix together avocado, cherry tomatoes, red onion, lime, coriander and chilli flakes to make the avocado salsa.
Serve enchiladas topped with salsa and any leftover chicken filling.
Recipe Adjustments
Want to make the recipe vegetarian? Remove the chicken and add 3 tbsp of chickpeas. You could also just increase the black beans by another 3 - 4 tbsp (or essentially any vegetarian protein from the swap list)
