Name: Chicken enchiladas with lime and avocado salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Cuisine: mexican
Ingredients: 18.20 gm olive oil; 6 chicken thigh fillets, coarsely chopped; 1 red onion, thinly sliced; 5.00 gm ground cumin; 2 tsp ground coriander; 5.00 gm smoked paprika; 12 small corn tortillas; 250ml passata; 40g cheddar cheese; Sour cream, to serve; Mixed salad leaves, to serve; 1 avocado, halved, stoned, peeled, finely chopped; 2 tomatoes, seeded, finely chopped; 1/2 red onion, finely chopped; 20.00 ml jalapeno chilli, finely chopped; 21.00 gm lime juice; 62.50 ml coriander, coarsely chopped

Chicken enchiladas with lime and avocado salsa

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Whip up a quick and tasty weekday dinner in no time!

Ingredients:

6 chicken thigh fillets, coarsely chopped
1 red onion, thinly sliced
5.00 gm ground cumin
2 tsp ground coriander
5.00 gm smoked paprika
12 small corn tortillas
250ml passata
40g cheddar cheese
Sour cream, to serve
Mixed salad leaves, to serve
1 avocado, halved, stoned, peeled, finely chopped
2 tomatoes, seeded, finely chopped
1/2 red onion, finely chopped
20.00 ml jalapeno chilli, finely chopped
21.00 gm lime juice
62.50 ml coriander, coarsely chopped

Instructions:

Preheat oven to 200°C. In a large frying pan over high heat, heat oil. Cook one-third of the chicken, stirring, for 2-3 minutes until browned and cooked through. Transfer to a bowl. Repeat with remaining chicken in 2 more batches. Add onion, cumin, coriander, and paprika to the pan with the chicken. Cook, stirring, for 2-3 minutes until heated through.
Brush each tortilla lightly with passata. Spread chicken mixture on top and roll it up to seal. Arrange enchiladas in a 6-cup baking dish with the seam side down. Repeat with remaining tortillas and chicken. Pour the rest of the passata over the enchiladas and sprinkle with cheese. Bake in preheated oven for 15 minutes until hot.
In a medium bowl, mix together the avocado, tomato, onion, chili, lime juice, and coriander. Season with salt and pepper to taste.
Plate the enchiladas and generously ladle salsa over the top. Add dollops of creamy sour cream. Serve promptly alongside optional fresh salad leaves.

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