Chicken enchiladas

Ingredients

For 4 portions

• 🫓 8 8 inch wheat tortilla
• 🍗 400g chicken breast (raw, boneless)
• 🫘 1 can (drained) black beans, canned
• 🧅 1 medium onions
• 🫑 1 medium red bell pepper
• 🥫 1 can canned tomatoes
• 🌿 1 Tsp chilli powder
• 🌿 1 Tsp cumin powder
• 🧀 4 portions cheddar cheese
• 🏺 1 Tbsp olive oil

Method

1. Preheat the oven to 190 °C.
2. Slice the chicken into strips. Heat the olive oil in a large pan over medium-high heat. Cook the chicken with the chilli powder and cumin for 5–6 minutes until just cooked. Add the chopped onion and sliced red pepper; cook for another 4–5 minutes until softened. Stir in the drained black beans and warm through. Season to taste.
3. Blitz or crush the canned tomatoes into a smooth sauce; season lightly.
4. Warm the tortillas briefly so they are pliable. Spoon the chicken filling down the centre of each, roll up tightly and place seam-side down in a baking dish.
5. Pour the tomato sauce over the enchiladas and scatter the grated cheddar evenly on top.
6. Bake for 18–22 minutes until the cheese is melted and bubbling and the edges of the tortillas are lightly golden. Serve hot.