Chicken and Chorizo Enchiladas

Chicken and Chorizo Enchiladas

So sometimes, we just want to indulge, right? These enchiladas allow us to do just that. This treat still stays on the right side of lean regarding fresh ingredients and healthy fats, however it's definitely meant as an occasional treat. I usually serve this with a fresh salad or even a few baked sweet potato chips if you're a carb lover like me.

Ingredients

Enchiladas
4 Tortilla Wraps
2 chicken breasts, sliced into 2cm chunks
2 chorizo sausages, chopped into cubes
1 red pepper, finely diced
1 red onion, finely diced
2 garlic cloves, crushed
1 ball mozzarella

Sauce
1 small carton passata
Handful fresh basil finely chopped
1tsp dried oregano
1/2tsp sugar
1tsp balsamic vinegar (optional)

To Serve
Parmesan
Rocket
Sour cream
Salsa

Method

Preheat your oven to 200°C (fan assisted).

First, we’ll make the sauce to top your enchiladas. Put your sauce ingredients into a blender or food processor and blitz until smooth and well combined. The sugar is important here so don’t skip this, it will reduce the bitterness of the tomatoes. Once mixed, set aside.

Now for the enchiladas! Add the chorizo to a frying pan over a medium/high heat until it begins to cook and ooze the oils. Now, add the red onion and peppers and cook together for a few minutes until they start to soften. Now add the crushed garlic and keep stirring for a minute or two, being careful not to burn the garlic. Finally, add the chicken and stir fry for 5-6 minutes or until the chicken is just cooked. Break open the biggest piece to check.

Lay out your 4 tortillas, and split the chicken and chorizo mixture into 4 equal parts and place into the centre of each tortilla. Place the first wrap in front of you. Tuck in the sides, and then next, take the bottom of the wrap and fold it over the filling and away from you, tucking unto the top and creating a roll. Repeat this until you have all 4 wraps filled. Drizzle a little oil in to an oven proof dish and spread around with a pastry brush to prevent sticking then place your enchiladas into the dish, fold side down. Next, pour over your tomato sauce, top with your mozzarella and bake in the oven for 15-20 minutes until sauce is hot and cheese is nicely melted.

Plate up within your favourite salad, some sour cream and a delicious spicy salsa and enjoy!



Leave a Reply

Your email address will not be published. Required fields are marked *