Enchiladas

• 750g chicken breast or thighs
• ½ each red & green pepper, sliced
• 1 onion sliced
• 2 cloves garlic chopped
• 1 carton passata
• Cumin, chili, paprika, oregano spices to season
• Flour or corn tortillas
• Grated cheese

Fry chicken till golden

Add peppers, onion and garlic and fry for 5 mins

Mix passata and spices and add ⅓ to chicken

Heat oven to 180°C gas six

Divide chicken mixture between 8 tortillas, roll up and place in baking tray

Pour remaining tomato sauce over rolled tortillas and top with cheese

Bake for 15 mins