Chicken Enchiladas

Ingredients

Filling

• 2 × Chicken breasts
• 1/2 Onion, diced
• 1 × Garlic clove, minced
• 1 × Capsicum, diced
• 1 × can Refried beans
• 1 tbsp Paprika
• 1 tsp Garlic powder
• 1 tsp Cumin
• 1 tsp Oregano
• 1 tsp Onion powder
• 1/4 tsp Cayenne pepper

Sauce

• 3 tbsp Extra virgin olive oil (EVOO)
• 3 tbsp Flour (organic or GF)
• 2 cups Chicken stock
• 1 cup Passata
• 1 tbsp Tomato paste
• 1 tsp Cumin
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Oregano
• 1 tbsp Paprika
• Salt + pepper

Other

• 10 × Tortillas
• 250g Shredded cheese

Method

Filling

1. Preheat oven to 180°C.
2. Place chicken breasts on a tray and bake for 30 minutes, or until cooked through.
3. Shred the chicken and set aside.
4. Heat a splash of oil in a saucepan.
5. Add capsicum, onion and garlic, sauté until soft.
6. Add refried beans, stock and all spices. Stir and cook for a couple of minutes to combine.
7. Remove from heat and fold through the shredded chicken.

Sauce

1. In a small saucepan, heat EVOO.
2. Add the flour and spices, whisk to form a paste.
3. Slowly pour in the stock, then add passata and tomato paste.
4. Bring to a boil, then reduce to a simmer until thickened.
5. Remove from heat.

Assemble

1. Spoon a small amount of sauce onto the base of your baking dish.
2. Lay out a tortilla. Add a smear of sauce, some chicken filling and a sprinkle of cheese. Roll it up.
3. Repeat with remaining tortillas.
4. Place them snugly into the dish (you may need two dishes).
5. Pour the remaining sauce over the top and finish with extra cheese.
6. Bake for 25 minutes, or until the cheese is golden and bubbling.

Serving Suggestions

• Sprinkle with fresh coriander
• Top with fresh salsa (tomatoes, cucumber, coriander, lime, salt + pepper)
• Sour cream or greek yoghurt