Chicken Enchilada Filling for the Freezer

• 2 tbspolive oil
• 1.2kgboneless skinless chicken thighs
• 2onions, chopped
• 3red peppers, diced
• 4garlic cloves, crushed
• 1 tbspground cumin
• 1 tbspsmoked paprika
• 2 tspdried oregano
• 1 tspmild chilli powder
• 2 tbsptomato puree
• 2 x 400gtins chopped tomatoes
• 300mlchicken stock
• 2 x 400gtins black beans, drained and rinsed
• 250gfrozen sweetcorn
• 90 mllime juice
• 30gcoriander, chopped
• fine salt
• black pepper
• 16small flour tortillas, about 30 g each
• 150gmature cheddar, grated
• 200gsoured cream
• 3little gem lettuces, shredded
• 2avocados, sliced (optional)
• 1 tbspolive oil, for the salad

Method

1. 1Heat the 2 tbsp cooking oil in a large wide pan over medium-high heat. Season the chicken and brown in three batches for 3 minutes per side. Transfer to a plate.
2. 2Turn the heat down to medium, add the onions and peppers with a small pinch of salt and cook for 8 minutes until soft and catching at the edges. Stir in the garlic, cumin, smoked paprika, oregano, chilli powder and tomato puree for 1 minute until the spices smell toasty.
3. 3Add the chopped tomatoes and stock, return the chicken and bring to a simmer. Cover and cook for 25–30 minutes until the chicken is at 75°C for 30 seconds in the thickest part and pulls apart easily.
4. 4Lift out the chicken and shred with two forks. Reserve 200 ml of the tomato sauce for topping, then return the chicken with the beans and sweetcorn. Simmer for 8 minutes until thick enough to sit inside a tortilla. Stir in 60 ml lime juice and the chopped coriander. Taste before adding salt.
5. 5For the portions being eaten now, heat the oven to 220°C/200°C fan. Divide the filling between two tortillas per person, roll up and lay seam-side down in baking dishes. Spoon over the reserved sauce in proportion to the portions being baked and scatter with the cheddar. Bake for 20 minutes until bubbling and hot through.
6. 6Dress the little gem with the remaining 30 ml lime juice, the separate tablespoon of olive oil and a little salt, scaling for the portions being served. Serve with the soured cream and optional avocado.
7. 7Cool the remaining filling and reserved topping sauce promptly, refrigerate within 2 hours and freeze for up to 3 months. Defrost in the fridge, reheat until steaming hot, then roll and bake with fresh tortillas and cheese as above. Add fresh salad and toppings when serving.

Per serving

kcal

739

protein

49.8g

fibre

12.9g

carbs

69.7g

fat

28.4g