Tesco Food Officialのインスタグラム(tescofood) - 10月17日 21時07分

Time to go the whole enchilada. Though invented in a far more temperate climate, this #Mexican oven bake is a welcome guest for a chilly British night in. Spicy, succulent and irresistible.⁣
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Search ‘Enchilada ’ for this recipe and more on Tesco Real Food, link in bio.⁣
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#FakeAway⁣
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Ingredients⁣
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1 tbsp vegetable oil⁣
250g chicken breast portions (from a 650g pack), thinly sliced⁣
400g tin kidney beans, drained and rinsed⁣
130g frozen sweetcorn⁣
1 tsp smoked paprika⁣
1 tsp ground cumin⁣
500g carton Italian tomato passata⁣
8 mini tortilla wraps⁣
75g mature Cheddar, grated⁣
2 spring onions, finely sliced⁣
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Method⁣
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1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large frying pan over a high heat. Add the chicken and cook for 5 mins until lightly coloured all over.⁣
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2. Add the beans, frozen sweetcorn and spices, and cook for 1 min. Add 200g passata and 75ml water. Season, bring to the boil, then simmer for 5 mins. Remove from the heat.⁣
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3. Lay out 1 wrap. Spoon an eighth of the chicken mixture down the centre of the wrap and roll up. Place in a nonstick or greased baking dish (about 30 x 20cm) with the seam on the bottom. Repeat with the remaining wraps and filling.⁣
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4. Pour the remaining passata over the wraps and top with the grated cheese. Bake for 25 mins until the cheese has melted and the top has browned slightly. Scatter with the spring onions to serve.⁣
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