RECIPE: Chicken Enchiladas

Ingredients (makes 8)
500g chicken
300ml passata
50ml water
8 corn tortillas – you can usually find these in the world food aisle next to fajita kits, but if not then regular flour tortillas would be fine too!
Chilli powder
Black pepper
Grated cheese

Enchiladas are one of my absolute favourite meals (alongside fajitas which I probably eat more than I should) but I usually opt for the trusty Old El Paso kits. For a little change I decided to have a go at making them without the kit and to be honest they were just as good, if not better, and as easy to make as the kit.

For the sauce mix the passata with the water and add a reasonable helping of cumin, chilli powder & black pepper to your taste. Dice your chicken and brown it in a large pan before adding about half of the sauce mixture and some cheese. Leave this to simmer for a little while so that the sauce thickens slightly. Spoon a small amount of the chicken mixture in to a corn tortilla which you’ll then need to roll and place in an oven suitable dish – this part can be pretty messy. Once you have all eight squished in to the dish cover them with the remainder of your sauce and a generous helping of cheese, then stick them in the oven at about 200 degrees for around ten minutes or until the cheese looks sufficiently melted. These are pretty nice served with sour cream!

What would you say your favourite meal is?