Chicken Enchiladas

For 2 servings

• chicken breast, cooked and shredded1
• ground cumin1/2 tsp
• smoked paprika1/2 tsp
• Salt and pepper, to taste
• olive oil1 tbsp
• onion, chopped1/2
• garlic clove, crushed1
• tin chopped tomatoes200 g
• chilli powder1/2 tsp
• small tortillas4
• cheddar cheese, grated80 g
• Fresh coriander, to serve

1. 1

   Preheat the oven to 190°C (fan 170°C).

2. 2

   Toss the shredded chicken with the cumin, smoked paprika, salt and pepper.

3. 3

   Heat the olive oil in a pan over medium heat. Add the onion and cook for 5 to 6 minutes until softened.

4. 4

   Add the garlic and chilli powder and cook for 30 seconds until fragrant.

5. 5

   Add the chopped tomatoes and simmer for 10 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper.

6. 6

   Spread a third of the sauce over the base of a baking dish.

7. 7

   Divide the spiced chicken between the tortillas, roll each one up tightly, and place seam side down in the baking dish.

8. 8

   Pour the remaining sauce over the rolled tortillas and scatter with the grated cheese.

9. 9

   Bake for 18 to 20 minutes, until the cheese is melted and golden and the sauce is bubbling.

10. 10

    Scatter with fresh coriander before serving.