Ingredients
Prep/Cook time: Approx 1 hour
For the sauce:
- 1.5 tbsp rapeseed oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tbsp dark brown sugar
- 1 tbsp white wine vinegar
- 1 tsp chili powder
- 1.5 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp coriander powder
- 1/5 tsp ground cumin
- 550ml tomato passata
- Salt and pepper to taste
For the enchiladas:
- 4 chicken breast, skinless and cut into strips
- 2 red peppers, deseeded and sliced
- 2 red onions, thinly sliced
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 red chili, finely chopped
- 1 tin red kidney beans, drained and rinsed
- 8 flour tortillas
- 125g grated white cheddar
- Juice of 1 lime
For garnish:
- 5 spring onions, sliced
- 1 ripe avocado, peeled and sliced
- 125ml sour cream
- 3 tsp picked coriander leaves
Method
- Place a medium saucepan on the heat. Add the oil, and when hot, add the onion and garlic and cook without colouring until soft.
- Add the paprika, oregano, chili powder, cumin and coriander. Mix well and cook out the spices for about a minute. Add the brown sugar and the vinegar and mix.
- Finally, add the tomato passata, season with salt and pepper, and allow to simmer for approximately 15 to 20 minutes until thickened. Remove from the heat and use a stick blender to blend until smooth. Set aside until needed.
For the enchiladas:
- Preheat the oven to 180oC.
- Heat half the oil in a pan and add the sliced onions, peppers, chili and garlic. Cook until soft and slightly coloured and remove from the heat the pan. Add the pan back onto the heat and add the remaining oil.
- Add the chicken and cook over a medium heat until cooked through. Return the vegetable mix to the pan and add the red kidney beans and half of the sauce. Season with salt, pepper and lime juice.
- Cook for 1 minute and remove from the heat. Individually fill each tortilla with the chicken mix and roll in a cigar shape. Arrange side by side in an ovenproof dish. Spoon the remaining sauce over the tortillas and sprinkle with the grated cheese. Bake for 20 minutes until hot and caramelised.
- Remove from the oven and finish with scallions and coriander. Serve with the sour cream and sliced avocado.
