A tasty family recipe to try at home: Chicken enchiladas. Load tortillas with paprika-spiced chicken, red pepper, beans and gooey mozzarella cheese to make this warming enchilada recipe. Bake until the cheese is golden and bubbling.
Ingredients
1 tbsp vegetable oil, plus more for greasing
1 onion, sliced
2 garlic cloves, crushed
½ tbsp smoked paprika, plus 1 tsp
650g chicken breast fillets, cut into 1cm strips
3 mixed peppers, deseeded and sliced
400g tin black beans, rinsed and drained
500g passata
1 chicken stock cube, made up to 100ml
6 tortilla wraps
210g ball mozzarella
15g fresh coriander, chopped
Method
- Heat 1 tbsp oil in a frying pan over a medium high heat and fry the onion for 5-6 mins until softened and golden. Stir in the garlic and ½ tbsp paprika, fry for 1 min, then stir in the sliced chicken and peppers. Cook, stirring frequently, for a further 4-5 mins until the chicken is starting to turn golden.
- Stir the black beans, half the passata and the stock into the chicken and veg. Season with pepper and simmer for 10-15 mins until the sauce thickens and coats the veg.
- Meanwhile, put the remaining passata in a small pan with 1 tsp paprika. Simmer gently over a medium heat for 5-8 mins until thickened slightly. Remove from the heat.
- Heat the oven to gas 7, 220°C, fan 200°C. Lightly oil a baking dish about 30x35cm. Drain the mozzarella ball and coarsely grate or finely chop into small cubes.
- Spoon the chicken and pepper filling into the middle of each tortilla wrap and roll up to make fat cigar shapes. Transfer to the oiled baking dish, seam-side down. Spoon over the tomato sauce, and scatter over the mozzarella. Bake for 20-25 mins until the cheese is golden and bubbling, and any exposed tortilla is golden and crisp. Scatter with coriander to serve.
Tip: Add a pinch of chilli flakes or hot chilli powder along with the paprika if you prefer a spicy kick.
