For the sauce
- 10ml vegetable oil
- 2 cloves garlic
- 60g onion
- ½ tsp dried oregano
- ½ tsp chilli flakes
- ½ tsp dried basil
- ½ tsp ground cumin
- 100g tinned chopped tomatoes
For the filling
- 100g carrot
- 150g onion
- 2 peppers
- 200g tinned chopped tomatoes
- 80g tomato puree
- 1 tsp smoked paprika
- 400g diced chicken thigh
- 20g fresh parsley, finely chopped
- 150g Cheddar cheese, grated
- Salt and pepper to taste
If you want to make this dish vegan, just switch out the chicken for some mixed beans and use a vegan cheese alternative to top.
Place all the sauce ingredients into a blender and blitz until smooth.
Chop the carrot, onion and red pepper into small, equal-sized pieces, add into a large pot with the oil and sauté for 5 minutes.
Add the smoked paprika, followed by the chicken thigh and stir. Cook for 5 minutes on a medium-high heat, stirring regularly until the chicken is all browned.
Add in the tomato puree and chopped tomatoes and stir well. Turn the heat to low and simmer gently for 15 minutes.
Add the chopped parsley and season to taste.
To build your enchiladas, lay out your wraps and split the filling equally between them and roll up tightly.
Pour the enchilada sauce into an oven dish and lay the four wraps, seam side down, on top of the sauce.
Cover with the grated cheese and bake in the oven at 160°C (140°C fan/gas mark 3) for 15–20 minutes, until the cheese is melted and golden and the sauce is bubbling.
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