Chicken enchiladas

Today I'd like to share a recipe for enchiladas - baked tortilla pockets.

I like Mexican cuisine, because it's satisfying, full of flavour and simple. This time I'm proposing baked tortilla pockets with spicy filling of chicken, vegetables and beans in a tomato sauce. Serve them with some sour cream or guacamole to balance the spiciness of peppers.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

• 1 large red onion (~110 g)
• 1 large bell pepper (~110 g)
• 2 garlic cloves
  
• 2 chicken breasts (~300-350 g)
• 2 tbsp vegetable oil
  
• 2 tbsp pickled jalapeño peppers 
• 1 tbsp paprika
• 1 tsp smoked paprika
• Salt and ground black pepper to taste
  
• 1 can red kidney beans (~250 g drained)
• 1 can tomato passata (~500 ml)
• Bunch of fresh coriander
• 1 tsp sugar
• 4 large tortillas (I used wholewheat)
  
• 50 g freshly grated cheese

Method

1. Slice one large onion into thin half-moons. Remove stem and seeds from one large bell pepper and chop it into sticks. Cut 1 garlic clove into thin slices. Cut chicken breasts into roughly 0.5 cm strips. Chop up fresh coriander roughly.
   
2. Heat up 2 tbsp vegetable oil in a pan. Put onion, pepper and chopped garlic into the hot pan. Fry vegetables for a few minutes over medium heat, stirring, until they soften up and caramelise.
3. Add chicken strips to cooked vegetables and fry them for a few minutes, until golden. Add pickled jalapeño peppers, 1 tbsp paprika, 1 tsp smoked paprika, 2 generous pinches of salt and 2 generous pinches of ground black pepper. Stir through the contents of the pan to distribute the spices.
   
4. Add 1 can red kidney beans, chopped up coriander and a bit of tomato passata. Stir through the sauce for the last time to cover vegetables in tomatoes and take pan off heat.
5. Pass second garlic clove through a press into the remaining passata and add 1 tsp sugar.
6. Heat up tortillas in a microwave over for a few seconds, covered, to make them more elastic. Spread 1/4 of filling onto each tortilla and roll them up or fold them like an envelope. Place folded tortillas onto a plate seam down.
7. Pour 3/4 of tomato sauce into the bottom of an ovenproof dish and spread it across the surface. Arrange folded enchiladas on top of sauce, seam down. Pour remaining sauce on top and spread it with a spoon to cover each tortilla. Scatter freshly grated cheese on top.
8. Bake enchiladas in a conventional oven preheated to 200 deg C for 20-25 minutes, until cheese melts and becomes beautiful and golden.
9. Serve enchiladas with some sour cream or guacamole, decorated with fresh coriander.
10. Enjoy! 

Approximate nutritional value

1 enchilada

• 482 kcal
• Carbs: 47 g 
• Fat: 14 g
• Protein: 42 g
• Fibre: 12 g