Chicken (or Quorn) & Bean Enchiladas
Don’t put too much passata in the mix – keep it dry and make them up on the chopping board. Then place in the dish.
Lots of chipotle paste
Season the mix before building the enchiladas
2 red onion, sliced
2 peppers, sliced
4tsp Chipotle paste
2 chicken breast in thin strips or Quorn pieces
Can of kidney beans or kidney beans in chilli sauce
500ml passata
Tortillas
100g cheddar
Slice and fry onion and peppers
Stir in Chipotle paste, cook for a bit longer
Slice then add chicken/Quorn, cook through (5-10 mins)
Add beans and 150ml passata, warm through
Put a spoonful of passata in the bottom of the oven dish
Put tortillas in on top of the passata, arrange so each is open and ready to accept the mix
Put mix in tortillas and close up
Slice half the cheddar, dot the remaining passata on top of the closed tortillas, put the cheddar on top. Bake in the oven at 180 for 25 mins
Grate the remaining cheddar and sprinkle on top, finish in the oven (under grill if necessary) until the cheese is melted but not liquid