Mexican Chicken Enchiladas

Ingredients

• 2 red peppers, thinly sliced
• 2 red onions, sliced
• 3 cloves garlic, crushed
• 2 red chillies, sliced
• 2 tsp ground cumin
• 4 chicken breasts, cut into strips
• salt and pepper
• 220g can of refried beans
• 4 tbsp fresh coriander
• 300ml soured cream
• 8 flour tortillas
• 140g mature cheddar cheese, grated

Method

1. Fry peppers, onions, garlic and chilli until softened.
2. Stir in cumin, then add chicken and seasoning. Cover and cook for 5 mins.
3. Remove from heat and stir in refried beans and most of the coriander and 2 tablespoons of soured cream.
4. Lay tortillas on work surface. Divide chicken mixture between them and roll up.
5. Place in a large, greased ovenproof dish and top with the remaining soured cream. Scatter over the cheese and some coriander. If preparing ahead cover and chill for up to 2 days.
6. Preheat oven to 190ºC (fan oven). Cover the tortilla dish with foil and bake for 40-50 mins. Remove the foil and bake for a further 10-15 until golden brown.