Updated: Feb 16
So tasty, once you've made these, you'll be making them again and again. Traditionally enchiladas are made with corn tortillas.. But wheat work just brilliantly too.
Prep time: 20 minutes
Cook time: 45 minutes
For the sauce
1 tbsp olive oil
2 red onions, one finely chopped and 1 sliced
2 tsp chipotle paste (add extra if you prefer more heat)
2 garlic cloves, crushed
1 tsp ketchup or sugar
For the enchiladas
2 red peppers, deseeded and sliced
2 skinless chicken breasts, cut into thin strips or 4 Quorn chicken fillets
400g can black beans or kidney beans
Small bunch coriander, chopped
6 medium soft wheat or gluten free corn tortillas
50g mature cheddar, grated
Coriander to serve
Spring onions, chopped
Make the sauce: Heat the oil in a pan and fry the chopped onions for a few moments and then add the garlic and chipotle paste. Cook for a few more minutes and then add the passata and ketchup or sugar. Season and simmer. Set aside, then blend
Preheat the oven to 190C/170C/Gas 5.For the enchiladas, Cook the peppers and chicken for a few minutes until cooked. Add the beans and half the sauce.
Spoon over the tortillas and roll up and place in an ovenproof dish. Spoon over the remaining sauce . Sprinkle with the cheese and bake for 20 minutes. Serve with sprinkled spring onions.