CHICKEN ENCHILADAS WITH GREEN PEPPER SAUCE

If you haven’t cooked with green peppers for a while, give them another go in this delicious tangy sauce.

Serves 8

Preparation: 25 minutes Cooking time: 30 minutes Oven temperature: 200°C

• 30ml olive oil

• 4 chicken breasts, cut into 1.5cm cubes

• 8 medium-sized baby marrows, thinly sliced

• 10ml Enchilada Spice Mix

• 1 tin (400g) red kidney beans, rinsed and drained

• 30ml fresh dill

• 8 medium-sized tortillas

• 250ml grated mozzarella

GREEN PEPPER SAUCE

• 50ml butter, for frying

• 2 green peppers, finely chopped

• 4 spring onions, chopped

• 3 garlic cloves, chopped

• 60ml flour

• 250ml stock

• 250ml milk

• 125ml fresh coriander

• 1 green chilli, chopped (optional)

• salt and freshly ground black pepper

1 Make the sauce Melt the butter in a small saucepan and fry the green pepper, spring onions and garlic for a minute or two until fragrant. Stir the flour into the vegetables and fry for another minute. Beat in the stock and milk and bring to the boil. Boil for a few minutes until it forms a thick white sauce.

Remove from the heat and stir in the coriander and chilli. Season to taste with salt and pepper, and process with a stick blender until smooth.

2 Cook the chicken Heat the olive oil in a pan and fry the chicken and baby marrows until golden-brown on all sides. Sprinkle the spices over and mix in the kidney beans and dill. Remove from the heat. Remember, the filling goes back into the oven, so remove it from the heat sooner rather than later.

3 Preheat the oven. Spoon the sauce into a rectangular ovenproof dish. Divide the chicken mixture between the tortillas and roll up tightly. Arrange in the sauce with the seams facing down and sprinkle the cheese on top. Bake for 15–20 minutes or until the cheese bubbles. Serve hot.