Baked Chicken Enchiladas

• 800 gchicken thigh fillets, boneless, skinless
• 3garlic cloves, minced
• 1red pepper, finely diced
• 1 x 400gtin chopped tomatoes
• 1 tbsptomato puree
• 1onion, finely diced
• 2 tspground cumin
• 1 tspsmoked paprika
• 1 tspdried oregano
• 2 tbspchipotle paste
• 8flour tortillas
• 400 mlpassata
• 150 gcheddar, grated
• ½ tspchilli flakes
• Fine salt
• 15 gcoriander (optional)
• 1lime, cut into wedges (optional)
• 900 gmexican-style rice, cooked (optional)
• 300 gshredded iceberg lettuce salad (optional)
• 600 grefried beans (optional)
• 1little gem lettuce, shredded (optional)
• 1 tbspolive oil

Method

1. 1Heat the listed tablespoon of olive oil in a large frying pan. Season the chicken with salt and fry in two batches for 5–6 minutes per side until browned and the thickest part reaches 75°C for 30 seconds. Rest briefly, then shred.
2. 2Lower the heat to medium and add the onion and red pepper to the same pan. Cook for about 5 minutes, until softened and starting to catch at the edges. Stir in the garlic, chipotle paste, cumin, smoked paprika and oregano and fry for 2 minutes, until the spices are fragrant and the paste has darkened.
3. 3Tip in the chopped tomatoes and tomato puree and simmer for 10 minutes, stirring now and then, until thick enough to hold a spoon trail. Fold the shredded chicken back through, season well and remove from the heat.
4. 4Heat the oven to 190°C/170°C fan. Divide the filling evenly between the 8 tortillas, spooning it down the centre. Roll each one tightly and place seam-side down in a large baking dish.
5. 5Pour the passata evenly over the top and scatter the grated cheddar across in a generous layer.
6. 6Cover the dish with foil and bake for 20 minutes, then uncover and bake for a further 10 minutes, until the cheese is golden, blistered and bubbling at the edges.
7. 7Scatter over the chilli flakes. Add the optional coriander, lime wedges, rice, lettuce and refried beans if using.

Per serving

kcal

614

protein

42.2g

fibre

6.3g

carbs

58g

fat

23.1g