Pulled Chicken Enchiladas
This recipe is incredible. Great for a quick dinner or work lunchesIngredients
Chilli Sauce
01.
Preheat the oven to 190°C, fan 170°C.
02.
Put the chicken in approx 20 x 30cm baking dish. Add the peppers, oil, cumin, chilli powder and paprika then mix to coat and cover with foil. Roast for 25-30 mins until the chicken is cooked through and tender and no pink meat remains then remove the chicken from the dish and shred using 2 forks. Set aside in a large bowl.
03.
Meanwhile, lets make the sauce. Heat the oil in a saucepan over a low heat and cook the onion and garlic for around 10 mins or until the onion is soft. Stir in the passata, oregano and chipotle chilli paste; increase the heat to medium, bring to a simmer and cook for a further 10 mins, stirring occasionally. Add the beans and lime juice; season.
04.
Mix one-third of the sauce and half the mozzarella into the shredded chicken and peppers.
05.
To assemble, spoon 3-4 tbsp of the sauce into the same baking dish as before.
06.
Prepare the tortillas, spoon a little of the chicken mixture down the centre of each tortilla, roll up and put in the baking dish. Repeat with all the tortillas and filling, placing them side by side so they don't unravel.
07.
Pour the remaining sauce over the top, then scatter over the Cheddar and remaining mozzarella. Bake in the oven for 20-25 mins until the cheese has melted and started to brown. Scatter with the coriander to serve.
