These chicken mince enchiladas are packed with flavour and nutritious ingredients!
500g Waitoa Minced Chicken Breast
1 x pack large tortilla wraps
3 tbsp olive oil
1 jar passata
2 onions, diced
2 garlic cloves, crushed
1 tsp paprika
1 x teaspoon brown sugar
1/2 tsp chilli powder
1 red capsicum, sliced
1 x can chilli beans
1 x can sweetcorn
1/2 fresh red chilli, chopped
200g grated cheese
2 x avocados
3 tbsp sour cream
2 x limes
1 x red onion to garnish
1 x bunch coriander
Preheat the oven to 180°C. Heat the oil in a pan and fry off the onion and garlic, with the chilli powder and paprika.
In a different pan with a splash of oil, fry off the chicken mince and capsicum with a pinch of salt and pepper until the chicken is just cooked.
Once the onions have softened slightly, pour the passata, brown sugar and fresh chilli into the pan and leave this all to simmer.
In the pan with chicken, add chilli beans, the can of sweetcorn (drained) and mix together.
Lay out the tortillas and evenly spread out the mince, peppers and beans through the middle, sprinkle of cheese and 1 x tablespoon of sauce mix.
Use a couple of tablespoons of sauce to line your baking pan as this will prevent the tortillas from sticking. Roll up the enchiladas and place them in an ovenproof dish side down so they do not open when cooking.
Pour over the remaining tomato sauce, top with grated cheese and pop the dish in the oven to bake for 20 to 25 minutes until the cheese is melted and the whole thing is bubbly and golden.
To serve, sprinkle over red onion, avocado, green chillies, coriander and serve with sour cream!