All-in-one chicken enchiladas

Cooked all in one pan that then goes straight into the oven, this Tex-Mex inspired recipe gives you minimal washing up with maximum flavour

📝 Ingredients

• 1 1/2 tbsp chipotle paste
• 2 tsp ground cumin
• juice of 1 lime
• 1/2 tbsp brown sugar
• 4 tbsp olive oil
• 640 g boneless chicken thighs
• 400 ml chicken stock, plus extra as needed
• 2 peppers, thinly sliced
• 1/2 red onion, sliced
• 1/2 tbsp tomato purée
• 1 tsp smoked paprika
• 30 g plain flour
• 8 mini flour tortillas
• 200 g low moisture mozzarella (we used Galbani Cucina Mozzarella), grated
• 1/2 red onion, diced
• 1 small avocado, diced
• 1 green chilli, sliced (optional)
• 1/2 x 30g pack coriander, leaves torn
• juice of 1 lime

👨‍🍳 Instructions

1. 1Start by marinating the chicken. To a bowl, add 1 tablespoon of chipotle paste, 1 teaspoon of cumin, the juice of 1 lime, the sugar, half of the olive oil and a pinch of salt. Mix to combine, then add the chicken thighs and coat well. Leave to marinate for at least 30 minutes.
2. 2Preheat the oven to 200°C, fan 180°C, gas 6. Add the chicken to an ovenproof frying pan over a medium heat. Cook until charred and sticky on both sides, around 10-15 minutes. Add a splash of chicken stock if it’s getting a little dark on the bottom of the pan. Remove from the pan, let cool enough to handle and then slice.
3. 3Add the peppers and the sliced onion and sauté until soft, around 5 minutes. Set them aside along with the chicken. To the same pan, add the remaining oil, the tomato purée, paprika, remaining cumin and remaining chipotle. Gently sizzle for 1 minute, then add the flour and cook for a further minute. Slowly whisk in the chicken stock until combined. Season. Simmer for a further 5 minutes or until thickened. Pour into a jug, leaving just a little in the pan.
4. 4To each tortilla, add a little each of the chicken, the pepper mix and grated cheese, reserving some cheese for the topping. Roll up, then arrange in the pan. Repeat until the pan is full. Pour over the sauce, top with the remaining cheese, then bake for 15-18 minutes or until the cheese is golden and bubbling. Meanwhile, mix the diced red onion with the avocado, chilli, if using, coriander, lime juice and seasoning. Arrange on top of the enchiladas when they come out of the oven and serve immediately.