Chicken enchiladas recipe
 You can make the sauce ahead of time for these chicken enchiladas, served with coriander, avocado and soured cream. 1 large onion, finely chopped1 tbsp olive oil1 garlic clove, crushed1 tsp smoked paprika1 tsp dried oregano1 tsp chilli powder½ tsp ground cumin500g/1lb 2oz passata1 tbsp brown sugar1 tbsp cider vinegarsalt and freshly ground black pepper 1 large onion, finely chopped 1 tbsp olive oil 1 garlic clove, crushed 1 tsp smoked paprika 1 tsp dried oregano 1 tsp chilli powder ½ tsp ground cumin 500g/1lb 2oz passata 1 tbsp brown sugar 1 tbsp cider vinegar salt and freshly ground black pepper 2 onions, slicedI red pepper, deseeded and sliced1 yellow pepper, deseeded and sliced3 tbsp olive oil2 garlic cloves, finely chopped1 red chilli, seeds removed, finely chopped4 skinless, boneless chicken breasts, cut into thin strips400g/14oz red kidney beans, drained and rinsed 8 flour tortillas100g/3½oz cheddar, grated 2 onions, sliced I red pepper, deseeded and sliced 1 yellow pepper, deseeded and sliced 3 tbsp olive oil 2 garlic cloves, finely chopped 1 red chilli, seeds removed, finely chopped 4 skinless, boneless chicken breasts, cut into thin strips 400g/14oz red kidney beans, drained and rinsed 8 flour tortillas 100g/3½oz cheddar, grated 4 spring onions, trimmed and sliced2 tbsp finely chopped coriander1 large avocado, peeled and sliced150ml/5fl oz soured cream 4 spring onions, trimmed and sliced 2 tbsp finely chopped coriander 1 large avocado, peeled and sliced 150ml/5fl oz soured cream Method Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7–8 minutes, or until soft and just starting to brown at the edges. Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds.Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low–medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth.Preheat the oven to 190C/170C/Gas 5.For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside.Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown. Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute. Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese.Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown. To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside. Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7–8 minutes, or until soft and just starting to brown at the edges. Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7–8 minutes, or until soft and just starting to brown at the edges. Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds. Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds. Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low–medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth. Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low–medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth. Preheat the oven to 190C/170C/Gas 5. Preheat the oven to 190C/170C/Gas 5. For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside. For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside. Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown. Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown. Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute. Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute. Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese. Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese. Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown. Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown. To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside. To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside.