Rated 5 out of 5 based on 1 votes
- 6 x chicken thighs, diced 2cm cubes
- 1 x onion, sliced
- 2 tspn ground coriander
- 2 tspn smoked paprika
- 2 tspn ground cumin
- 1 tspn chilli powder (more or less to taste)
- 6 x tortillas (or try and make your own)
- 1 cup tomato passata
- 1/2 cup cheese
- 1 x avocado, diced
- 1/2 x red onion, diced
- 2 x tomatoes diced
- 1 Tbls lime juice
- 1 bunch coriander, roughly chopped
This is the only thing I make my brother eats!
Preheat your oven to 200′c
Heat oil in a large frying pan over high heat . Add the chicken in batches so you’re not over crowding your pan, Cook for around 4-5 minutes until browned and cooked through ensuring you don’t over cook it remove and set aside.
Once all the chicken is cooked, reheat frying pan, add onions, ground coriander, paprika and cumin and cook for around 1-2 minutes, then add the chicken to the pan and stir through.
Spoon on some tomato passata onto your tortilla. Add your chicken and get rolling. Place in a baking dish, top enchiladas with more passata, sprinkle with cheese and bake for 15 minutes.
For the salsa combine the diced avocado, onion, tomatoes, coriander and lime juice. Mix to combine and serve on top of the enchiladas.
Serve and enjoy