Chicken Enchiladas

Hint: This dish serves 4. If two of you, you could eat half and freeze half.

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

  1. In a frypan/saucepan heat oil, brown mince and break up lumps. Remove from pan.
  2. Using same pan cook onion until tender. Add herbs/spices and cook 1 min on high temperature. Add passata, simmer 2 minutes.
  3. Reserve 1 cup sauce.
  4. Return mince and tomatoes to pan and simmer 5 min.
  5. Spoon mixture into tortillas and wrap. Pour over reserved sauce and cheese.
  6. This is the point to freeze.
  7. Cook fresh or thawed tortillas on gas mark 4 for 20 minutes or until cheese melts and sauce is bubbly.
  8. If using salsa, combine all ingredients and season to taste.
  9. If available serve topped with greens and salsa, otherwise enjoy without!