Hint: This dish serves 4. If two of you, you could eat half and freeze half.
![](https://runtoparadiseyacht.wordpress.com/wp-content/uploads/2019/07/enchilada.png)
Ingredients
- 1 tbs oil
- 500g chicken mince
- 1 onion chopped
- 2 cloves garlic crushed
- 2 tsp oregano or equivalent fresh
- 1 tsp ground cumin
- 1/2 tsp chilli powder or fresh chilli chopped
- 700ml passata
- 400g cherry tomatoes
- 8 tortillas (or you could make pancakes if not available or see the flat bread recipe)
- 1 cup grated tasty cheese
- need fresh: sour cream, green leaves to serve if available
- need fresh: if serving with salsa- fresh tomato, coriander, green/red onion, juice of 1 lime if available, or alternative ingredients
Method
- In a frypan/saucepan heat oil, brown mince and break up lumps. Remove from pan.
- Using same pan cook onion until tender. Add herbs/spices and cook 1 min on high temperature. Add passata, simmer 2 minutes.
- Reserve 1 cup sauce.
- Return mince and tomatoes to pan and simmer 5 min.
- Spoon mixture into tortillas and wrap. Pour over reserved sauce and cheese.
- This is the point to freeze.
- Cook fresh or thawed tortillas on gas mark 4 for 20 minutes or until cheese melts and sauce is bubbly.
- If using salsa, combine all ingredients and season to taste.
- If available serve topped with greens and salsa, otherwise enjoy without!