Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family
Prep:20 mins
Serves 10
3 tbsp olive oil2 red onions, sliced2 red peppers, sliced3 red chillies, 2 deseeded and chopped, 1 slicedsmall bunch coriander, stalks finely chopped, leaves roughly chopped – plus extra to serve (optional)2 garlic cloves, crushed1 tbsp ground coriander1 tbsp cumin seeds6 skinless chicken breasts, cut into small chunks415g can refried beans (we used Discovery)198g can sweetcorn, drained700ml bottle passata1 tsp golden caster sugar10 tortillas2 x 142ml pots soured cream200g cheddar, grated
STEP 1Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, 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.STEP 2Stir 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.STEP 3To 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. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.STEP 4Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.
