Chicken Enchiladas
Made with Mutti Passata
Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.
1h (COOK TIME: 30 min / PREP TIME: 30 min)
Easy
4 people
Ingredients
For the base
-
500
g
chicken breast
-
500
g
Mutti Passata Tomato Puree
-
1/2
green capsicum
-
400
g
canned black beans
-
250
g
cheddar
-
salt and pepper
-
4
spoons
extra virgin olive oil
-
1
clove
garlic
-
1
chili pepper
-
1
teaspoon
oregano
-
1
teaspoon
cumin
-
1
white onion
For the topping
-
1/2
teaspoon
chili pepper
-
7
tortillas
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Chicken Enchiladas: Method
- Chop the whole chili and prepare the spicy sauce with Mutti tomato puree, the chopped chili, and salt. Boil the chicken in hot water for 5 minutes, then slice it. Cut the green bell pepper into small cubes.
- Chop the onion and garlic. Sauté the onion in oil, then after 5 minutes add the chopped garlic and the spices: chili, cumin, and oregano.
- Add the green bell peppers and chicken. Stir and let it flavor. Add the black beans and half of the spicy tomato sauce. Adjust with salt and cook for another 5 minutes.
- Pour two tablespoons of spicy sauce onto the bottom of a baking dish. Prepare the enchiladas by filling a tortilla with Cheddar cheese and the chicken and bean filling. Roll them up and place them in the dish. Repeat with the remaining tortillas.
- Cover the tortillas with the rest of the spicy tomato sauce and top with the remaining Cheddar cheese. Bake for 20 minutes at 180°C (350°F) with fan. Serve hot.
