Chicken Enchiladas

Ingredients

• 1 tsp canola oil
• 1 1/2 chopped onions
• 1 chopped bell pepper
• dash tabasco
• 1 tsp ground cumin
• 1 tsp chilli pepper
• 1 chicken breast, boiled and shredded
• 10 whole wheat tortillas

Allergens: Milk

Method

1. Enchilada sauce: 1 can tomato paste, 700ml water, dash hot pepper sauce, 1/2 tsp chilli powder, 1 tsp cocoa powder, 1 tsp vinegar, 1 tsp granulated garlic
2. 30g grated cheese
3. Make the enchilada sauce by adding all ingredients to small sauce pan, whisking smooth, bringing to a boil and then lowering to a simmer for 8-10 minutes.
4. Make the enchiladas: Fry the onions and peppers, add the seasonings then add the shredded chicken. Cook until the veggies are crisp and tender, for about 6 minutes.
5. Heat all the tortillas together for 30 seconds in the microwave. Roll the tortillas up with a little chicken filling in each one. Place the stuffed tortillas side by side in a lightly oiled (use spray) rectangular or square baking dish with the seam side down. Cover with the sauce and top with cheese.
6. Bake for 20 minutes in a preheated 375 F degree oven. The enchiladas are done when the sauce bubbles and the cheese is melted.
7. Serve hot.