SPICED CHICKEN ENCHILADAS
A winner with all! These mildly spiced chicken wraps are baked in a simple tomato sauce and topped with fresh avocado and crème Fraiche.
Preheat oven to 180°C
Add a tablespoon of olive oil to a medium size frying pan over a medium heat. Add onion and garlic, for 2-3 mins or until softened.
In a medium sized mixing bowl add the sliced chicken and spice mix, stir well to coat. Add to the onion mixture and fry for 4-5 mins until coloured all over. Remove from the heat and set aside.
Oil a deep baking tray and pour in half of the sauce.
Lay out tortillas on a work top and divide the spinach across the middle of each one. Divide the spiced chicken mix between the tortillas on top of the spinach. Top this with the capsicum and coriander.
Roll each tortilla into an open-ended log and place into the tray on top of the sauce. Pour over the remaining sauce and sprinkle with the grated cheese.
Place in preheated oven for 25 mins or until golden brown and bubbling at the edges. Remove form the oven and serve dotted with the crème fraiche, avocado and reserved coriander.
2 tablespoons Olive Oil
1 Brown Onion peeled and finely chopped
2 Garlic Cloves peeled and finely chopped
650 grams Boneless Chicken Thighs cut into thin slices
10 grams Burrito Spice Mix
1 Pizza Sauce
1 Wheat Tortillas
75 grams Spinach
1 Red Capsicum deseeded and thinly sliced
20 grams Coriander leaves picked, roughly chopped, reserve some for serving
150 grams Grated Cheese
65 grams Creme Fraiche
1 Avocado peeled, destoned and thinly sliced