Chicken Enchiladas

75 mins active prep time, 4 servings

Ingredients (included in delivery)

- 500g chicken breast, sliced into strips
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 700g tomato passata
- 250g cherry tomatoes
- 4 white wraps
- 1 cup tasty cheese

Ingredients (pantry items)

- 1 tbsp oil
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp chilli powder

What you'll need

Oil, dried oregano, ground cumin, chilli powder.

Instructions

1. Brown chicken strips

In a large frying pan, heat oil on high. Brown chicken strips well for 5-6 minutes. Remove from pan.
2. Prepare passata sauce

Using the same pan, sauteé the onion for 3-4 minutes, until tender. Then add the garlic, oregano, cumin and chilli powder and cook for 1-2 minutes, until fragrant. Stir in passata, bring to boil. Reduce heat to low, simmer 5 minutes. Reserve 1 cup sauce.
3. Return the chicken to the pan

Return the chicken to the pan with tomatoes and simmer on low for 4-5 minutes, until thickened.
4. Prepare wrap
Spoon the chicken mixture down the centre of each wrap. Rollup to enclose filling. Arrange side by side in a large ovenproof dish. Pour over reserved sauce and sprinkle with cheese.
5. Bake
Preheat oven to hot, 200°C. Bake for 15-20 minutes, until cheese melts and sauce is bubbling.
6. Serve
Serve with sour cream and rocket (optional).