Food Love Stories
- Preheat the oven to gas 5, 190°C, fan 170°C
- Put 2 large chicken breasts in a 20 x 30cm baking dish with 2 sliced red peppers and 1 tbsp oil
- Season with ¾ tsp mild chilli powder, 1½ tsp cumin and ¾ tsp paprika
- Mix to coat, then cover with foil. Roast for 25-30 mins until the chicken is cooked through
- Remove the chicken from the dish and shred using 2 forks. Set aside in a large bowl
- Meanwhile, make the sauce. First, heat the oil in a saucepan over a low heat
- Fry ½ of a finely chopped onion and 2 crushed garlic cloves for 10 mins
- Add 500G tomato passata and 1 tbsp chipotle chilli paste
- Increase the heat to medium, bring to a simmer and cook for 10 mins, stirring occasionally
- Add 400G tinned black beans and juice of ½ a lime
- Mix ⅓ of the sauce and 40G mozzarella into the chicken and peppers
- Spoon 4 tbsp sauce into the same baking dish as before
- Spoon some chicken mixture down the centre of each tortilla, roll up and put in the dish
- Repeat with all the tortillas and filling, placing them side by side so they don’t unravel
- Pour over the remaining sauce, then scatter over 65G cheddar cheese and remaining 40G mozzarella
- Bake for 20-25 mins until the cheese starts to brown. Scatter with the coriander to serve
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Rita's 'rowdy' enchiladas
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