Chicken Enchiladas

Ingredients for  4  Servings

• For the Sauce

• 1

  Large onion, finely chopped
• 1 tbsp

  Olive oil
• 1

  Garlic clove, crushed
• 1 tsp

  Smoked paprika
• 1 tsp

  Dried oregano
• 1 tsp

  Chilli powder
• ½ tsp

  Ground cumin
• 500g

  Passata
• 1 tbsp

  Brown sugar
• 1 tbsp

  Cider vinegar
• Salt and freshly ground black pepper
• For the Enchiladas

• 2

  Onions, sliced
• 1

  Red pepper, deseeded and sliced
• 1

  Yellow pepper, deseeded and sliced
• 3 tbsp

  Olive oil
• 2

  Garlic cloves, finely chopped
• 1

  Red chilli, seeds removed, finely chopped
• 4

  Skinless, boneless chicken breasts, cut into thin strips
• 400g tin

  Red kidney beans, drained and rinsed
• 8

  Flour tortillas
• 100g

  Cheddar, grated
• To Serve

• 4

  Spring onions, trimmed and sliced
• 2 tbsp

  Finely chopped coriander
• 1

  Large avocado, peeled and sliced
• 150ml

  Soured cream

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown.
2. Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute.
3. Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm). Spoon the remaining enchilada sauce over the top and scatter with grated cheese.
4. Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown.
5. To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside.