Chicken Enchiladas

⏱ Prep 15 min · Cook 35 min❄ Freezes up to 3 months

Portions:

Ingredients

Oil1 tbsp

Chicken breast, chopped into chunks500g

Bell pepper, diced1

Chopped tomatoes400g

Dried oregano1 tsp

Dried basil1 tsp

Ground cumin1 tsp

Tortilla wraps4

Cheddar cheese, grated60g

Salsa50g

1.Heat the oil in a large pan over medium heat.
2.Add the chicken and diced bell pepper and cook for 10-12 minutes, until the chicken is cooked through.
3.Meanwhile, in a bowl mix the chopped tomatoes, salsa, dried oregano, dried basil and ground cumin.
4.Stir half of the tomato mixture into the cooked chicken and pepper.
5.Warm the tortilla wraps in the microwave for 15 seconds.
6.Place the tortillas in a baking dish, spoon the chicken mixture and a little grated cheese into the centre of each, and roll up.
7.Pour the remaining tomato mixture over the rolled tortillas and scatter the remaining cheese on top.

1.Bake at 180°C (fan) for 20 minutes, until the cheese has melted and the sauce is bubbling.