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