Chicken Enchiladas

Name: Chicken Enchiladas
Cook time: 35 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tbsp olive oil (plus extra for greasing); 1 red pepper (halved and thinly sliced); 1 yellow pepper (halved and thinly sliced); 1 green pepper (halved and thinly sliced); 3 chicken fillets (cut into thin strips); 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tbsp smoked paprika; 1 tsp chilli powder (optional); 1 x 360g jar Ballymaloe 100 Recipe Sauce; 8 flour tortillas; a handful grated Cheddar cheese

Serves 4

Cook: 35 mins

Serves 4

2 tbsp olive oil plus extra for greasing

1 red pepper halved and thinly sliced

1 yellow pepper halved and thinly sliced

1 green pepper halved and thinly sliced

3 chicken fillets cut into thin strips

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp smoked paprika

1 tsp chilli powder optional

1 x 360g jar Ballymaloe 100 Recipe Sauce

8 flour tortillas

a handful grated Cheddar cheese

Method

Step 1

Preheat the oven to 200°C (180°C fan). Lightly grease a baking dish with a little olive oil.

Step 2

Heat 1 tbsp olive oil in a frying pan over a medium heat.

Step 3

Season the chicken with smoked paprika, cumin and coriander.

Step 4

Add the chicken strips and cook for 10 minutes, stirring frequently, until browned and cooked through.

Step 5

Add in the sliced peppers and cook for another 5-10 minutes, stirring occasionally, until the peppers have softened. Season to taste.

Step 6

Pour in about half the Ballymaloe 100 Recipe Sauce and stir to combine.

Step 7

Spread the tortillas out for filling. Divide the filling evenly between the tortillas. Roll each tortilla up tightly and place seam-side down in the baking dish.

Step 8

Add a tablespoon of water into the remaining sauce and pour it over the enchiladas, spreading it out evenly.

Step 9

Scatter over the grated Cheddar and bake for 15–20 minutes, until bubbling and the cheese has melted.

Chef's Tips

Serve each portion with chopped fresh coriander, a dollop of sour cream and a dash of hot sauce on top with a lime wedge on the side for squeezing over.

Serving Suggestions & Notes

Cheese Swap: Use grated Red Leicester or a mature Irish Cheddar for a sharper flavour. | Add a sweeter note: Add a drained tin of sweetcorn to the filling to stretch it further and add sweetness. | Bulk it out: To serve more people or to add some extra protein and fibre, add an extra chicken fillet, 1 x 400g tin of black beans (drained and rinsed) and an extra jar of Ballymaloe 100 Recipe Sauce. | Time-saver: Use leftover roast chicken if you have some.