1 Chicken Breast, cut into slices about 0.5cm thick
Seasoning of your choice i used louisiana wing seasoning rub
1 Onion, finely chopped
1 Tin Kidney Beans
1 Cup Cheese, grated
1 Tin Chopped Tomatoes
1 Cup Passata
1 teaspoon Onion Powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon parsley
Sour cream and spring onion to serve
Mix all sauce ingredients together, set aside. Heat oven to 180'c.
Mix seasoning into chicken making sure each side of chicken is coated.
Heat a non-stick pan on a medium heat, add onions and a little oil. Cook for 3-4mins or until onions soften. Add chicken and cook for 5mins or until chicken is golden and just cooked.
Spread half the sauce onto the bottom of a baking tray ( I used a brownie tin as it fit the tortillas lengthways perfectly).
Spread some sauce over one side of the tortilla, sprinkle with kidney beans, chicken mixture and cheese. Roll it up and place crease side down in the tray with the sauce. Continue until all tortillas are filled and fit snug into your baking tin. Spread remaining sauce over the top of the enchiladas making sure it's spread evenly, sprinkle with cheese and bake in the oven for 20-25mins or until cheese is melted and tops of tortillas are slightly golden and crispy. Serve with sour cream and spring onions.