CHICKEN ENCHILADAS
SERVES 4 PREP 30 MINS COOK 45 MINS
✦ 1 tbsp olive oil ✦ 500g chicken mince ✦ 1 onion, chopped ✦ 2 cloves garlic, crushed ✦ 2 tsp dried oregano ✦ 1 tsp ground cumin ✦ ½ tsp chilli powder (or to taste) ✦ 700ml jar passata ✦ 400g can cherry tomatoes ✦ 10-pack tortillas ✦ 1 cup grated tasty cheese ✦ sour cream, rocket leaves, to serve SALSA ✦ 200g grape tomatoes, quartered ✦ ½ bunch coriander, leaves picked ✦ 2 green onions, thinly sliced
1 In a large frying pan, heat oil on high. Brown mince well, 5-6 mins, breaking up lumps. Remove from pan.
2 Using same pan, cook onion 3-4 mins until tender. Add garlic, oregano, cumin and chilli powder. Cook 1-2 mins until fragrant. Stir in passata and bring to boil. Simmer 5 mins. Reserve 1 cup of sauce. Set aside.
3 Return mince to sauce in pan with tomatoes. Simmer 5 mins.
4 Spoon chicken mixture down centre of each tortilla, then roll up to enclose filling. In a large ovenproof dish, arrange tortillas side by side. Pour over reserved sauce and sprinkle with cheese.
5 If freezing, cover with plastic wrap and foil to freeze (see tip).
6 Preheat oven to 200°C. Bake fresh or thawed enchiladas 15-20 mins until cheese melts and sauce is bubbling.
7 SALSA Combine salsa ingredients in a small bowl. Season to taste.
8 Serve enchiladas topped with salsa, sour cream and rocket leaves.