Derval's Chicken Enchiladas
Created by Derval O'Rourke, Tomato passata is super handy to have in the kitchen. It’s an easy base as a pasta sauce if you’re in a hurry!
2 people
25 minutes
5 minutes
Ingredients
- 50 g Cheddar Cheese grated
- 30 g Fajita Spice Mix
- 1 - Garlic crushed
- 60 ml Natural Yogurt
- 0.5 - Red Onion finely chopped
- 1 - SuperValu Avocado peeled and cubed
- 2 - SuperValu Fresh Chicken Fillets cubed
- 1 handfull SuperValu Fresh Mint leaves
- 1 - SuperValu Lime juice only
- 2 tsp SuperValu Olive Oil
- 60 ml SuperValu Tomato Passata
- 2 - SuperValu Tortilla Wraps
Method
Preheat the oven to 180°C/350°F/gas 4.
- Use a fork to mash the avocado, mint and lime juice in a small bowl and set aside.
- Heat the olive oil in a large pan over a medium heat. Add the onion and cook for about 5 minutes, until softened.
- Add the chicken, spice mix and garlic and cook for 3–5 minutes, then set aside.
- Divide the avocado mixture between the two tortillas, spreading it into an even layer. Add a layer of passata, followed by a layer of the spicy chicken mixture.
- Neatly roll each tortilla, then place them side by side in an ovenproof dish. Sprinkle the cheddar over and place in the oven.
- Bake for 15–20 minutes.
- Divide the enchiladas between warmed serving plates and top each one with a dollop of natural yogurt.
