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Chicken Enchiladas

Rolled tortillas filled with chicken, peppers and sweetcorn, baked in tomato sauce and cheese.

Ingredients

• 1 tbsp olive oil
• 500 g chicken breast
• 1 onion
• 2 red peppers
• 2 garlic cloves
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 150 g tinned sweetcorn
• 400 g tinned chopped tomatoes
• 2 tbsp tomato purée
• 8 flour tortillas
• 150 g mature cheddar

Method

1. Heat the oven to 200C (180C fan). Slice the chicken, onion and peppers. Crush the garlic, drain the sweetcorn and grate the cheddar.
2. Heat the oil in a large frying pan over a medium-high heat. Fry the chicken for 6 minutes until golden.
3. Add the onion and peppers and cook for 6 minutes more, until soft and the chicken is cooked through with no pink.
4. Stir in the garlic, cumin and paprika and cook for 1 minute. Add the sweetcorn, season with salt and pepper and take off the heat.
5. For the sauce, simmer the tomatoes and tomato purée with a splash of water in a small pan for 8 minutes. Season with salt and pepper.
6. Spread a little of the sauce over the base of a baking dish.
7. Fill each tortilla with some of the chicken mixture and a little of the cheese. Roll up and place seam side down in the dish.
8. Pour over the rest of the sauce and scatter with the rest of the cheese. Bake for 20 minutes until bubbling and golden.