CHICKEN ENCHILADAS WITH PICO DE GALLO
 CHICKEN ENCHILADAS WITH PICO DE GALLO
SERVES 4
PREP TIME
10 Minutes
COOKING TIME
40 Minutes
INGREDIENTS
METHOD
INGREDIENTS

Olive oil

1 medium onion, sliced

2x 500g bottle Heinz Chilli passata

600g cooked skinless chicken, shredded

350g of mixed grated cheddar, mozzarella and red Leicester

8x 20cm/8inch tortillas

Pico de Gallo:

1 large vine tomato, chopped

1 avocado, chopped

1/2 small red onion, finely chopped

Small handful coriander leaves, finely chopped

Juice of 1 Lime + extra lime wedges to serve

Sea salt and black pepper

METHOD
1.

Preheat oven to 200c/180c fan/gas mark 6

2.
 Fry the onions in 2 tablespoons of the oil for 10 to 15 minutes until they are soft and just starting to caramelise. Transfer the onions into a bowl, add 6 tablespoons of the passata. Leave to cool before stirring through the cooked chicken and two handfuls of the grated cheese (roughly 60g). Season to taste.
3.
 Lightly coat both sides of a tortilla with a little chilli passata. Heat 2 tablespoons of the remaining olive oil in a large frying pan over a medium heat. Fry the tortilla for 30 seconds to a minute per side until lightly golden. Remove to a tray and repeat with the rest of the tortillas, adding a bit more oil if needed.
4.
 Spread the bottom of a 35x25cm oiled baking tray with half of the remaining passata. Divide the chicken mixture between the tortillas. Fold each tortilla in half and place in the baking dish, overlapping them if needed. Spread some of the left-over sauce over the top, sprinkle with the rest of the cheese then drizzle with the rest of the sauce.
5.
 Bake for 15-20 minutes or until the filling of each tortilla is piping hot and the cheese is golden and bubbling.
6.
 Meanwhile make the pico de gallo by mixing the chopped tomato, avocado, red onion, and coriander. Season to taste with the lime juice and salt.
7.
 Transfer the enchiladas to plates and garnish with the pico de gallo and lime wedges.

 

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