Not going to lie, I've always used the meal box packs for these. AT made the real deal and I am converted to putting more effort in.
Ingredients
2 tbsp olive oil
1 red onion , sliced
2 red peppers, deseeded and sliced
2 garlic cloves , crushed
3 tsp chipotle paste (add extra if you prefer more heat)
4-6 chicken thighs, cut into thin strips
400g can kidney beans (we used beans with chilli for extra kick)
small bunch coriander , chopped
350ml passata
1 tsp sugar
6 medium tortillas
50g cheese , grated (cheddar, red Leicester or similar)
1 packet long grain micro rice - optional
Method
Oil your baking dish and preheat the oven to 180C
Heat the oil and add the onions, peppers and half the garlic.
Cook for 8-10 mins, stirring now and then until the veg has softened.
Stir in the chipotle paste, then fry for 1 min more.
Add the chicken strips, turning them over in the mixture.
Cook covered for about 5-10 mins.
Add the rice and cook for a further 2 minutes.
Stir in the beans, coriander and 150ml of the passata, heat through, covered.
Mix the rest of the passata with the remaining crushed garlic and the sugar in a jug.
Pour half the passata sauce into a baking dish.
Divide the pan mixture between the tortillas, then fold the sides in and roll them up.
Place the enchiladas in the dish, side by side.
Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25 mins until golden brown.
コメント