Chicken Enchiladas

• Chicken breast(700 g)
• Olive oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Bell pepper(1)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Chicken Broth(200 ml)
• Enchilada Sauce(600 ml)
• Tortilla(8)
• Cheddar cheese(250 g)
• Sour cream(120 ml)optional
• Coriander(10 g)optional

Method

1. 1

   Preheat the oven to 200°C. Finely chop {Onion}, mince {Garlic}, and dice {Bell pepper}.

   ~10 min

2. 2

   Heat {Olive oil} in a large pan over medium heat. Add {Chicken breast}, {Onion}, and {Bell pepper}. Cook, stirring occasionally, until the chicken is lightly golden on the outside and the vegetables soften.

   ~8 min

3. 3

   Stir in {Garlic}, {Tomato paste}, {Cumin}, {Smoked paprika}, {Oregano}, {Salt}, and {Black pepper}. Cook for 1 minute, then pour in {Chicken Stock}. Cover and simmer until the chicken is cooked through and easy to shred.

   ~12 min

4. 4

   Remove the chicken to a board and shred it into rough pieces. Return it to the pan and stir until the filling is thick and coated. Spread a thin layer of {Enchilada Sauce} in a baking dish.

   ~5 min

5. 5

   Fill each {Tortilla} with the chicken mixture and a little of the {Cheddar cheese}, then roll and place seam-side down in the dish. Pour over the remaining {Enchilada Sauce} and scatter over the rest of the {Cheddar cheese}.

   ~10 min

6. 6

   Bake until the sauce is bubbling and the {Cheddar cheese} is melted and golden at the edges.

   ~20 min

7. 7

   Let the enchiladas rest for 5 minutes, then serve with spoonfuls of {Sour cream} and a scattering of {Fresh cilantro}.

   ~5 min