BANDITO'S CHICKEN ENCHILADAS

MAIN COURSES

BANDITO'S CHICKEN ENCHILADAS

Serves 2

1½ tbsp olive oil
300g chicken breast
¼ tsp cumin powder
½ red onion, finely chopped
2 garlic cloves, finely chopped
¼ cup frozen corn, thawed
1 tbsp Bandito's Jalapeno Slices, finely chopped
1 tbsp Bandito's Jalapeno Sauce
1 tin chopped tomatoes (410g)
½ tsp flour
2 Bandito's Tortilla Wraps
125ml Bandito's Sweet Chilli and Onion Salsa Relish
1 cup cheddar cheese

 

Preparation

In a large saucepan heat the olive oil. Season the chicken with salt and pepper. Brown the chicken over medium heat, sprinkle over the cumin and toss to coat. Remove the chicken from the pan and allow to cool. In the same pan, sauté the onion and garlic until soft and translucent. Add the corn and Bandito's Jalapeño Slices, stirring to coat in the spices. Add the tomatoes and allow to reduce and thicken. Shred the chicken and add to the pan, stir thoroughly.
Place some of the chicken mixture inside the Bandito's Tortilla Wrap and fold. Repeat with the second tortilla. Cut each tortilla in half.
In a heat resistant frying pan, add half of the Bandito's Sweet Chilli & Onion Salsa Relish. Place the tortilla's on top of the sauce. Top with the remainder of the relish, sprinkle with cheese and bake in the oven until the cheese has melted.

 

To serve

Spoon some of the sauce onto a plate and gently place the two halves of the chicken enchilada on top, do the same for the second portion. Serve with guacamole, sour cream and strong cheddar cheese.


* Recipe development by Pick n Pay Good Food Studio

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