Chicken Enchiladas
Extra mild but tasty enchiladas
Ingredients
- 1 tsp rapeseed oil
- 1 onion chopped
- 2 peppers chopped
- 3 cloves garlic minced
- 2 tbsp smoked paprika
- 2 tsp ground cumin
- 3 tsp sugar
- 500 g passata
- 230 ml water
- 2 large chicken breasts
- 60 g mild cheddar grated
- 60 g mozzarella grated
- 6 tortillas
- cooking spray
Instructions
- Preheat oven to 220°C.
- Heat the oil in a large saucepan over a medium heat. Add the onion, peppers, ½ tsp salt and cook until softened, around 8-10 minutes.
- Stir in the garlic, paprika, cumin and sugar, and cook for around 30 seconds. Then stir in the passata and water. Bring to a simmer and allow to cook for 5 minutes.
- Add the chicken breasts whole to the pan. Reduce the heat to low, cover and cook until the chicken is cooked through, around 15-20 minutes. Transfer the cooked chicken to a plate.
- Strain the sauce through a sieve into a medium bowl, pressing the mixture to extract as much liquid as possible. Transfer the solids back in to the pan (off the heat). Season the sauce with salt and pepper to taste.
- Shred the chicken, then add back to the pan along with half the cheese and ¼ cup of the sauce. Mix to combine.
- Grease a 9×13" deep baking dish. Spoon ⅙ of the mixture in to the centre of each tortilla, then tightly roll and lay seam-side down in the dish.
- Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 10 minutes, or until the tortillas start to brown slightly.
- Reduce heat to 200°C. Remove the enchiladas and pour the remaining sauce evenly on top, followed by the remaining cheese. Cover the dish with foil and bake for a further 20 minutes.
- Remove foil and bake another 5 minutes, until the cheese browns.