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Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Yield: 6
Ingredients: 3 pkts Greene Farm Torn Cajun Chicken Breast; Low-cal spray oil; 2 red onions, diced; 2 red peppers, diced; 2 red chilli, deesed and chopped; Small bunch of coriander, finely chopped stalks and roughly chopped leaves; 2 garlic cloves; 3 tsp ground cumin; 3 tsp ground coriander; 1 tin refried beans; 1 small tin sweetcorn; 700ml passata; 6 10" wholemeal tortillas; 180g low fat cheddar cheese, grated

Preparation Time	10mins
Cooking Time	30mins
Level	Easy
Serves	6
Bites	1

Ingredients

3 pkts Greene Farm Torn Cajun Chicken Breast

Low-cal spray oil

2 red onions, diced

2 red peppers, diced

2 red chilli, deesed and chopped

Small bunch of coriander, finely chopped stalks and roughly chopped leaves

2 garlic cloves

3 tsp ground cumin

3 tsp ground coriander

1 tin refried beans

1 small tin sweetcorn

700ml passata

6 10" wholemeal tortillas

180g low fat cheddar cheese, grated

Method

Spray your largest pan with oil over a medium heat. Fry the onions, peppers, chilli and coriander stalks with 1 crushed garlic clove for 10 mins until soft. Stir in 2 tsp cumin and 2 tsp coriander and fry for 1 min. Turn the heat off. Add the Greene Farm Torn Cajun Chicken Breast, refried beans, sweetcorn, coriander leaves and 150ml of the passata to the pan of veg and stir. In another bowl mix the rest of the passata with the remaining garlic clove and spices.

To assemble, lay the tortillas onto a board and divide the Greene Farm Torn Cajun Chicken Breast mixture between them, folding
over the ends and rolling up to seal. Line a casserole dish with a spoonful of passata sauce, then place the enchiladas on top. *Note – If you prefer a crisper enchilada you can spoon a little of the sauce over the wraps instead of lining the casserole dish.

Heat the oven to 200c/180c fan/gas mark 6. Sprinkle the enchiladas with the cheddar cheese, and bake for 20 – 30 mins or until golden. Sprinkle with coriander leaves and serve.