An Enchiladas day

Today is...

a den building,

school work doing,

letter writing,

planting,

and more planting,

enchiladas day.

We love enchiladas, so much so, that it was only after the hatchlings had devoured 10 of them, that it occurred to me to take a picture.

Enchiladas

3 tbsp olive oil

2 red onions, sliced

2 red peppers, sliced

3 red chillies , 2 deseeded and chopped, 1 sliced

small bunch coriander , stalks finely chopped, leaves roughly chopped

2 cloves of garlic , crushed

1 tbsp ground coriander

1 tsp cumin

1 tbsp smoked paprika

6 skinless chicken breasts, cut into small chunks

415g can refried beans or pinto beans if you prefer

198g can sweetcorn, drained

700ml bottle passata

1 tsp golden caster sugar

12 tortillas

200g cheddar , grated

1. Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and cumin, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
2. Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
3. To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Sprinkle with grated cheese and scatter with the sliced chilli.
4. Heat oven to 200C/180C fan, then bake for 30 mins.