Creamy chicken enchiladas

Name: Creamy chicken enchiladas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 500 g Chicken breast, thin strips; 15 ml Vegetable oil; 1 Onions, sliced; 2 Peppers, sliced; 25 g Taco seasoning; 100 g Cream cheese; 500 g Passata; 0.1 Garlic, 1 clove, crushed; 2 g Ground cumin; 8 Tortilla wraps; 120 g Cheddar, grated; 100 g Soured cream; 3 Spring onions, sliced

Soft tortillas rolled around spiced chicken and peppers, smothered in a mild tomato sauce and cheese and baked until golden. Tex-Mex comfort for the whole table.

Ingredients

500 g Chicken breast, thin strips
15 ml Vegetable oil
1 Onions, sliced
2 Peppers, sliced
25 g Taco seasoning
100 g Cream cheese
500 g Passata
0.1 Garlic, 1 clove, crushed
2 g Ground cumin
8 Tortilla wraps
120 g Cheddar, grated
100 g Soured cream
3 Spring onions, sliced

Method

Fry the chicken, onion and peppers in the oil until the chicken is golden and cooked through. Stir in two-thirds of the taco seasoning and the cream cheese until creamy.
Simmer the passata with the garlic, cumin and the rest of the seasoning until slightly thickened.
Heat the oven to 200°C (180°C fan). Spread a third of the sauce in a baking dish. Fill each tortilla with chicken, roll up and lay seam-side down in the dish.
Pour over the rest of the sauce, scatter with cheese and bake until bubbling and golden.
Top with soured cream and spring onions at the table.