Food Love Stories

Rita's 'rowdy' enchiladas

  1. Preheat the oven to gas 5, 190°C, fan 170°C
  2. Put 2 large chicken breasts in a 20 x 30cm baking dish with 2 sliced red peppers and 1 tbsp oil
  3. Season with ¾ tsp mild chilli powder, 1½ tsp cumin and ¾ tsp paprika
  4. Mix to coat, then cover with foil. Roast for 25-30 mins until the chicken is cooked through
  5. Remove the chicken from the dish and shred using 2 forks. Set aside in a large bowl
  6. Meanwhile, make the sauce. First, heat the oil in a saucepan over a low heat
  7. Fry ½ of a finely chopped onion and 2 crushed garlic cloves for 10 mins
  8. Add 500G tomato passata and 1 tbsp chipotle chilli paste
  9. Increase the heat to medium, bring to a simmer and cook for 10 mins, stirring occasionally
  10. Add 400G tinned black beans and juice of ½ a lime
  11. Mix ⅓ of the sauce and 40G mozzarella into the chicken and peppers
  12. Spoon 4 tbsp sauce into the same baking dish as before
  13. Spoon some chicken mixture down the centre of each tortilla, roll up and put in the dish
  14. Repeat with all the tortillas and filling, placing them side by side so they don’t unravel
  15. Pour over the remaining sauce, then scatter over 65G cheddar cheese and remaining 40G mozzarella
  16. 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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Showing 1 to 14 of 14 items

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