Enchiladas Recipe

Ingredients:

• 8 flour tortillas, about 19cm

For Tomato Sauce:

• 2 tbsp olive oil
• 1 red onion, finely chopped (260g)
• 1 tsp crushed garlic
• 1 tsp dried oregano
• 2 tins tomatoes,chopped
• 2 tbsp tomato puree
• 2 tbsp sundries tomato puree
• 2 tsp sugar

For Chicken Filling:

• 1 tbsp olive oil
• 1 clove garlic, crushed
• 1 red onion, chopped
• 1 red pepper, DE-seeded and diced
• 1 small courgette, diced
• 350g minced chicken
• 200g grated cheddar cheese

Method:

1. To make the sauce, heat the oil in a large saucepan and sauté the onion for 5 minutes, until soft.
2. Add the garlic and cook for a further minute then add the remaining ingredients.
3. Bring to a boil and simmer 20 minutes, until thick.
4. Season with a little salt and pepper and blend until smooth.
5. For the chicken filling, heat the olive oil in a large frying pan or wok, stir in the garlic, onion, pepper and courgette.
6. Cook for 5 minutes then add the chicken, stirring occasionally and season with salt and pepper.
7. Continue to cook for 7 to 8 minutes until the chicken is completely cooked through.
8. Stir in half of the cheese until melted.
9. Heat oven to 200c/400F/Gas 6. Oil a large ovenproof dish.
10. Warm the tortillas slightly and divide the filling between them, spooning down the center.
11. Roll the tortillas up and put in the dish, seam side down.
12. Spoon over the sauce then sprinkle on the remaining cheese.
13. Bake for 15-20 minutes, until the filling is hot and the cheese has melted.
14. Enchiladas is ready to serve.
15. Enjoy!