Chicken enchiladas recipe

Ingredients

• Oil spray
• 1 small onion, finely chopped
• 1 medium red pepper, seeds removed and chopped
• 1 garlic clove, crushed
• ½ fresh green chilli, chopped (optional)
• 1 teaspoon chilli powder
• ¼ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• Pinch of dried oregano
• Sea salt and ground black pepper, to taste
• 600 g tinned crushed tomatoes
• 400 g chicken breast fillet, cut into 5 cm cubes
• 340 g pineapple, diced
• 50 g dried mango, diced
• 30 g tinned corn kernels, drained
• 2 wholemeal wraps
• 80 g reduced-fat cheddar cheese, grated

• 100 g avocado
• Lime juice, to taste
• Finely chopped fresh green chilli, to taste
• ½ small red onion, finely chopped
• 1 tablespoon chopped fresh coriander
• Sea salt and ground black pepper, to taste

1. Preheat the oven to 200°C (180°C fan/gas 6).
2. Heat a large saucepan over medium heat and spray lightly with oil spray. Add the onion and pepper and cook for 5–7 minutes or until the onion is translucent and the pepper is soft. Add the garlic, green chilli (if using), chilli powder, cumin, paprika, oregano, salt and pepper and cook for 1 minute or until fragrant, stirring constantly.
3. Remove from the heat and stir in the tomatoes. Using a stick blender, carefully blend until smooth. Transfer half the blended tomato mixture to a bowl and set aside.
4. Return the pan with the remaining tomato mixture to a simmer over medium–low heat. Add the chicken and cook, covered, for 10–15 minutes or until the chicken is cooked through, stirring occasionally. Remove from the heat and stir through the pineapple, dried mango and corn.
5. Place the wraps on a clean chopping board and top with the chicken and tomato mixture. Roll up each wrap to enclose the filling. Place in the baking dish seam-side down.
6. Spoon over the reserved tomato mixture and sprinkle over the cheese. Bake in the oven for 20 minutes or until the cheese has melted and the filling is heated through.
7. Meanwhile, to make the guacamole, scoop the avocado out into a small bowl and roughly mash with a fork. Add the lime juice, chilli, onion and coriander and gently mix to combine. Season with salt and pepper, if desired.
8. To serve, cut the enchiladas in half and place on four serving plates. Top with the guacamole.