Chicken Enchiladas with Avocado Salsa

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Chicken Enchiladas with Avocado Salsa

  • Prep Time
    10mins
  • Cooking Time
    40mins
  • Serves
    2

Ingredients

  • 4 mini / 2 large whole-wheat tortilla wraps
  • 2 medium chicken breasts, diced into cubes
  • 100g black beans / kidney beans
  • 1 red onion, sliced
  •   1 red pepper, sliced
  • 2 cloves of garlic, crushed
  • 1 tsp chilli powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  •  ¼ tsp freshly ground black pepper
  • 250ml tomato passata
  • 1 tsp maple syrup
  • 30g cheddar cheese, grated
  •  2 tsp olive oil
  • Handful of fresh coriander, chopped                                   

Avocado Salsa

  •  1 avocado, mashed
  •  6 cherry tomatoes, diced
  •  ½ red onion, diced
  • 2 tbsp fresh coriander, chopped
  •   ½ lime, juiced
  • ¼ tsp red chilli flakes

Instructions

  1. Preheat oven to 180c.
  2. In a large frying pan heat olive oil and add peppers, onions and garlic. Sauté for 15 minutes until soft.
  3. Top tip, add a drop of water if they start to stick to the pan.
  4. Add diced chicken to the pan and cook for 8-10 minutes until cooked through.
  5. Add chilli, paprika, cumin, oregano and pepper and cook for a further minute.
  6. Add beans, maple syrup and 50ml of passata to the pan and simmer for 2 minutes.
  7.   Pour half of the passata into an oven proof dish.
  8. Divide, mix evenly in tortillas and roll then place on top of the passata.
  9. Pour the remaining passata over the tortillas and top with cheese.
  10. Place into the oven for 20-25 minutes until golden brown.
  11. Whilst baking mix together avocado, cherry tomatoes, red onion, lime, coriander and chilli flakes to make the avocado salsa.
  12.  Serve enchiladas topped with salsa and any leftover chicken filling.
  • Prep Time
    10mins
  • Cooking Time
    40mins
  • Serves
    10

Ingredients

  • 4 mini / 2 large whole-wheat tortilla wraps
  • 2 medium chicken breasts, diced into cubes
  • 100g black beans / kidney beans
  • 1 red onion, sliced
  •   1 red pepper, sliced
  • 2 cloves of garlic, crushed
  • 1 tsp chilli powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  •  ¼ tsp freshly ground black pepper
  • 250ml tomato passata
  • 1 tsp maple syrup
  • 30g cheddar cheese, grated
  •  2 tsp olive oil
  • Handful of fresh coriander, chopped                                   

Avocado Salsa

  •  1 avocado, mashed
  •  6 cherry tomatoes, diced
  •  ½ red onion, diced
  • 2 tbsp fresh coriander, chopped
  •   ½ lime, juiced
  • ¼ tsp red chilli flakes

Instructions

  1. Preheat oven to 180c.
  2. In a large frying pan heat olive oil and add peppers, onions and garlic. Sauté for 15 minutes until soft.
  3. Top tip, add a drop of water if they start to stick to the pan.
  4. Add diced chicken to the pan and cook for 8-10 minutes until cooked through.
  5. Add chilli, paprika, cumin, oregano and pepper and cook for a further minute.
  6. Add beans, maple syrup and 50ml of passata to the pan and simmer for 2 minutes.
  7.   Pour half of the passata into an oven proof dish.
  8. Divide, mix evenly in tortillas and roll then place on top of the passata.
  9. Pour the remaining passata over the tortillas and top with cheese.
  10. Place into the oven for 20-25 minutes until golden brown.
  11. Whilst baking mix together avocado, cherry tomatoes, red onion, lime, coriander and chilli flakes to make the avocado salsa.
  12.  Serve enchiladas topped with salsa and any leftover chicken filling.
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