Name: Spicy chicken and bean enchiladas
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 1 tablespoon oil; 500 gram chicken thigh fillets, chopped; 1 onion, finely sliced; 2 clove garlic, crushed; 2 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon ground coriander; 420 gram can mexi-beans; 280 gram packet enchilada wrappers; 1 cup (260g) tomato passata; 1 cup (20g) low-fat grated cheese; 1/2 cup (125ml) light sour cream; 1/4 cup (60ml) skim milk; 50 gram feta, crumbled; Salsa; 1 avocado, seeded, peeled, roughly chopped; 1 tomato, quartered, seeded, finely chopped; 1/2 red onion, finely chopped; 1 tablespoon lime juice

Ingredients

1 tablespoon oil

500 gram chicken thigh fillets, chopped

1 onion, finely sliced

2 clove garlic, crushed

2 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon ground coriander

420 gram can mexi-beans

280 gram packet enchilada wrappers

1 cup (260g) tomato passata

1 cup (20g) low-fat grated cheese

1/2 cup (125ml) light sour cream

1/4 cup (60ml) skim milk

50 gram feta, crumbled

Salsa

1 avocado, seeded, peeled, roughly chopped

1 tomato, quartered, seeded, finely chopped

1/2 red onion, finely chopped

1 tablespoon lime juice

Method

1.Preheat oven to hot, 200°C. Lightly grease a 20cm ovenproof dish.

2.Heat oil in a large frying pan on high. Cook chicken, in batches, until golden brown. Set aside.

3.Using same pan, saute onion and garlic 1-2 minutes, until onion is soft. Stir through cumin, paprika and coriander; cook, stirring, 1 minute.

4.Return chicken with beans to pan; season to taste. Simmer, stirring occasionally, 5 minutes. Cool slightly.

5.Place enchiladas on bench; divide chicken mixture evenly between each. Roll up to enclose filling; arrange in prepared dish in a single layer.

6.Pour passata over enchiladas; sprinkle with cheese. Pour over combined sour cream and milk; top with feta. Bake 20-25 minutes, until cheese is melted and golden.

7.Meanwhile, prepare salsa by combining all ingredients in a small bowl. Season to taste. Serve with enchiladas.

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