Enchiladas are traditionally made with soft corn tortillas but flour tortillas work just as well. Servings: 4

Chicken and Cheese Enchiladas Recipe Ingredients: 1 Onion, finely chopped 1 Garlic Clove, crushed 1 c Tasty Cheddar, grated 1 tbsp Olive Oil 500g Chicken Breast, sliced thinly 12 Corn or Flour Tortillas 400g can Tomato Purée 1 Green Capsicum, finely chopped

Directions:
Preheat the oven to 180°C

Heat the olive oil in a frying pan.

Add the chicken and brown over a medium heat. Remove the chicken and set aside

Add the onion, garlic and green capsicum to the pan and cook over a medium heat until the onion is soft.

Add 2 tsps Mexican Seasoning and cook for a further minute.

To make Mexican Seasoning combine 1 tbsp each: ground chillies, cumin, coriander, oregano and 1 tsp each: salt and paprika.

Add the tomato purée and 1/2 cup water and bring to the boil. Simmer for 2 minutes

Place half of the tomato purée mixture into a bowl and set aside

Add the chicken to the pan and simmer for 5 minutes or until
the chicken is just cooked

Brush some of the reserved sauce on to each tortilla then place about 2 tablespoons of the chicken mixture on one end.

Roll up and place in a lightly greased ovenproof dish.

Brush any remaining sauce on top of the enchiladas then sprinkle with the grated cheese

Bake in the preheated oven for 15-20 minutes or until the top is golden and the enchiladas are heated through.