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Nikki Kaye's spicy chicken enchiladas recipe - 14 July

2 tbsp olive oil
500g chicken breast, diced
1 red onion, chopped
2 cloves garlic, crushed
1 tsp ground cumin
1/4 tsp ground chilli
1/4 tsp smoked paprika
Bunch of fresh coriander
1 tin kidney beans - washed and drained
1 cup chicken stock
2 tins tomato puree
1 pkt soft tortillas
1 cup grated cheddar cheese
1 cup grated mozzarella

Heat oil in frypan, cook onions slowly, add dry spices and garlic then brown chicken.

Add chicken stock, 1 tin tomato puree, kidney beans and fresh coriander and cook until mixture loses its excess liquid. 

Spread the other tin of tomato puree on the base of an ovenproof dish, place a thick line of chicken mixture in the middle of each tortilla and roll tightly. 

Place tortillas onto the tomato puree base and top with grated cheeses before placing in oven for about 25 minutes or until tortillas are golden brown.

Serve with fresh green salad.