Chicken Enchiladas

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

Method

1. Preheat the oven to 200°C (180°C fan). Lightly grease a baking dish with a little olive oil.
2. Heat 1 tbsp olive oil in a frying pan over a medium heat.
3. Season the chicken with smoked paprika, cumin and coriander.
4. Add the chicken strips and cook for 10 minutes, stirring frequently, until browned and cooked through.
5. Add in the sliced peppers and cook for another 5-10 minutes, stirring occasionally, until the peppers have softened. Season to taste.
6. Pour in about half the Ballymaloe 100 Recipe Sauce and stir to combine.
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.
8. Add a tablespoon of water into the remaining sauce and pour it over the enchiladas, spreading it out evenly.
9. Scatter over the grated Cheddar and bake for 15–20 minutes, until bubbling and the cheese has melted.

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.