Dinner · Tex-Mex

Chicken enchiladas

Name: Chicken enchiladas
Total time: 75 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 600g Chicken breast fillets; 1 tbsp Olive oil; 1 Brown onion; 1 Pepper; 2 cloves Garlic, crushed; 2 tsp Ground cumin; 1 tsp Smoked paprika; 1 tsp Dried oregano; 500g Passata; 1 tbsp Chipotle paste; 1 tin Black beans, drained; 8 Tortilla wraps; 120g Mature cheddar, grated; 15g Fresh coriander

Smoky shredded chicken rolled in tortillas under a blanket of chipotle sauce and melted cheddar.

Start to finish: 1 hr 15 min
Hands-on: 31 min
In the fridge: 3 days
Freezes: Yes

A little heatContains gluten, dairy

Ingredients

4 portions

600gChicken breast fillets
1 tbspOlive oil
1Brown onion
1Pepper
2 clovesGarlic, crushed
2 tspGround cumin
1 tspSmoked paprika
1 tspDried oregano
500gPassata
1 tbspChipotle paste
1 tinBlack beans, drained
8Tortilla wraps
120gMature cheddar, grated
15gFresh coriander

Plus salt, pepper and water.

Method

1
Finely chop the onion, slice the pepper and crush the garlic.
2
Heat the oil in a large, deep frying pan over a medium heat. Cook the onion and pepper for 7 minutes, until soft, then stir in the garlic, cumin, paprika and oregano for a minute.
3
Stir in the passata, chipotle, 150ml water and a pinch of salt. Lay the chicken breasts in the sauce, cover and simmer gently for 18 minutes, turning them halfway, until cooked through with no pink in the middle.
20 min, mostly hands-off
4
Heat the oven to 200C (180C fan). Lift the chicken onto a board and shred it with two forks. Pour half the sauce into a jug, then stir the chicken and beans into the sauce left in the pan and season.
5
Grate the cheese. Spread a few spoonfuls of the sauce from the jug over the bottom of a baking dish. Divide the filling between the tortillas, roll them up and lay them seam side down in the dish. Pour over the rest of the sauce and scatter with the cheese.
6
Bake for 20 minutes, until bubbling and golden. To cook ahead, skip the oven: leave the dish to cool, then cover and chill or freeze it.
20 min, mostly hands-off

On the day

Scatter with chopped coriander and serve from the dish. From the fridge, bake covered with foil at 200C (180C fan) for 20 minutes, then uncovered for 10, until piping hot in the middle. Defrost frozen ones overnight in the fridge first.

Cook’s tip

Poaching the chicken in the sauce means it soaks up the chipotle and stays juicy, and there is one less pan to wash.