Chicken Enchilada Bake with Black Beans and Spinach

• 2 tbspolive oil
• 1onion, finely chopped
• 3garlic cloves, crushed
• 2 tspground cumin
• 2 tspsmoked paprika
• 700gpassata
• fine salt
• black pepper
• 600gboneless skinless chicken thighs
• 240 gdrained black beans (from one 400 g tin), rinsed
• 200gspinach
• 165 gdrained sweetcorn (from one small 198–200 g tin)
• 8large flour tortillas, about 60 g each
• 100gcheddar, grated
• 100gsoured cream (optional)
• 1 tbspchipotle paste, for the adults' portions (optional)

Method

1. 1Heat the oven to 200C fan. Put the chicken thighs in a pan, cover with cold water, add a pinch of salt and bring to a simmer. Poach for 15 minutes until the centre reaches 75°C for 30 seconds, then lift out and shred with two forks.
2. 2Meanwhile make the sauce. Heat the olive oil in a wide pan over a medium heat and cook the onion for 6 minutes until soft. Add the garlic, cumin and smoked paprika for 1 minute until fragrant, then pour in the passata with a small pinch of salt and some pepper. Simmer for 10 minutes until thick and glossy.
3. 3Put the spinach in a colander and pour a kettle of boiling water over it so it wilts. Press out as much water as you can, then chop it roughly. Wet spinach makes a soggy bake.
4. 4Mix the shredded chicken with the black beans, spinach, sweetcorn and a third of the sauce. Taste and season; this filling needs to be well seasoned because the tortillas are plain.
5. 5Spread a thin layer of sauce over the bottom of a large baking dish. Divide the filling between the tortillas, roll each one up and lay them seam-side down in the dish, snug against each other.
6. 6Pour the rest of the sauce over the top so the tortillas are covered, then scatter over the cheddar. Bake for 20 minutes until the sauce is bubbling at the edges and the cheese is golden.
7. 7Rest for 5 minutes, then divide the eight enchiladas into six portions of the shared bake. Serve the optional soured cream if using; anyone wanting heat can add the optional chipotle paste to their portion.

Per serving

kcal

622

protein

38.2g

fibre

10g

carbs

69.3g

fat

21.2g