Chicken and Bean Enchiladas

I'm a little bit behind on updating you guys on the recipes I’ve been trying, I just don’t know where the time goes, and before I know it’s another week and another recipe being tested, I'm currently working 3 weeks behind on the recipes, so I will try to get up to date as soon as possible. First we have:

Chicken and Bean Enchiladas

Serves 10 (the quantities can easily be changed) – ready in 1 hour 10 minutes including prep time

Ingredients:

·         3 tbsp olive oil

·         2 red peppers, sliced

·         2 red onions, sliced

·         3 red chillies, 2 deseeded and chopped, 1 sliced

·         Small bunch coriander, stalks finely chopped, leaves roughly chopped (optional)

·         2 garlic cloves, crushed

·         1 tbsp ground coriander

·         1 tbsp cumin seeds

·         6 skinless chicken breasts, cut into chunks

·         415g can refried beans

·         198g can sweet corn, drained

·         700ml bottle passata

·         1tsp golden caster sugar

·         10 tortillas

·         2 x 142ml pots soured cream

·         200g cheddar, grated

Now for the How To:

·         Heat 2 tbsp of the oil in your largest pan, then fry the onions peppers, chopped chilli and the coriander stalks with half the garlic for 10 minutes until soft. Meanwhile in another pan, fry the chicken in the remaining oil until browned and add it to the pan of veg when it is done.

·         Stir in 2 tsp of ground coriander and 2 tsp of cumin seeds and fry for a further 1 minute.

·         Stir in the beans, sweet corn, coriander leaves and 150ml of the passata into the veg and chicken.

·         In a jug mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar and set aside

·         To assemble: lay the tortillas onto a board and divide the chicken mix between them. Fold over the ends and roll up in order to seal.

·         Divide the passata sauce into the dishes you are using, top with the enchiladas, dot with the soured cream, sprinkle with the cheese and scatter with the sliced chilli.

·         Heat oven to 200C/180C fan/ gas 6 and bake for 30 minutes scattering with more coriander leave to serve, if you like it (I don’t, so I didn’t)

I’ll be honest, this wasn’t my favourite recipe, yes it was tasty, but it was a lot of effort, and I can’t roll to save my life, so for me it wasn’t worth the effort, it wouldn’t be one Id race to make again, but at least I’ve tried it, its 490 calories per serving (one tortilla each) I was just very disappointed by the end result. Maybe you’ll have better luck!

Bye for now! x