Enchiladas
Meat
Simple Mexican enchiladas
750g
chicken breast or thighs½
each red & green pepper, sliced1
onion sliced2 cloves
garlic chopped1
carton passata- Cumin, chili, paprika, oregano spices to season
- Flour or corn tortillas
- Grated cheese
Fry chicken till golden
Add peppers, onion and garlic and fry for 5 mins
Mix passata and spices and add⅓ to chicken
Heat oven to 180°C gas six
Divide chicken mixture between 8 tortillas, roll up and place in baking tray
Pour remaining tomato sauce over rolled tortillas and top with cheese
Bake for 15 mins