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.
Ingredients
1 Brown Onion, peeled and finely chopped
3 cloves of garlic, peeled and finely chopped
500g boneless skinless chicken thigh, cut into even slices (or 500g cooked shredded chicken, see note at the bottom)
4 tablespoons enchilada spice mix
1 pack Plain wraps
1 bag Baby Spinach Leaves
1 Red Capsicum, deseeded and sliced
Salt and Pepper
1 jar Spiral pasta sauce
1 bag grated cheese
1 pottle Creme Fraiche
1 ripe avocado, peeled and sliced
1 bunch Coriander, chopped
Method
Preheat oven to 180C
Heat a fry pan with cooking oil and cook the onion and garlic for 2-3 minutes or until softened
Combine the chicken meat with the spice mix in a bowl and mix well. Add to the fry pan and brown well before removing and setting aside
Oil a deep baking tray and pour in half the pasta sauce
Take one wrap and layer fresh spinach on the bottom, top with the chicken, top again with sliced capsicum and a little of the fresh coriander. Roll into an open ended log and place in tray. Repeat with the remaining filling and place in tray
Pour over remaining tomato sauce. Top with grated cheese to your liking and place in preheated oven and cook for 25 minutes or until golden brown and bubbling at edges
Remove from oven and top with sliced fresh avocado and crème fraiche and the chopped coriander
Love your leftovers: If you’re using cooked leftover chicken, toss it in the spice mix and add to the onion and garlic until heated through.