Chicken Enchiladas

Do you ever get fed up with the same chicken recipes? Introducing Chicken Enchiladas, topped with a rich passata sauce and cheese - a recipe to please the whole family, and perfect for meal prep! What's better? all your spices are probably already in the cupboard. 

Delicious and comforting they are a great - go - to for a family meal. 

We served with rice, salsa and salad but you can choose any sides you want. 

Equipment

• Frying pan, or wok 
• Blender 
• Baking Tray

Method

• Preheat oven to 180°C/ 350°F.
• To make the sauce, heat the olive oil in a pan and add the onion. Fry for 5 minutes or so, until they soften.
• Now, add the garlic, cumin, paprika, oregano, and chilli powder, stir it into the onions, and fry for a further 2 minutes.
• Add the passata, honey, and red wine vinegar, stir well and leave to simmer for 15-20 minutes until the sauce thickens. Once ready, transfer to a blender and blitz up until smooth.
• Meanwhile, heat coconut oil in a separate pan and add the remaining onions and pepper.
• Fry for 5 minutes, remove and set aside.
• Add the chicken, season with salt and pepper, and fry until cooked through.
• Add the cooked onions and pepper  to the pan, followed by ½ of your blended enchilada sauce. Stir the sauce into the rest of the pan and remove from heat.
• To make your enchiladas, add two big spoons of chicken filling to the tortilla wraps and roll them.
• Transfer to a baking tray, top with remaining enchilada sauce and grated cheddar.
• Bake your enchiladas for 15 minutes. Garnish with coriander.

*For the paprika - you can use plain, smoked or hot*

**If you wish to make it hotter add more chilli powder**