CHICKEN ENCHILADA BAKE
SERVES 4 PREP 20 MINS
COOK 30 MINS
• 2 tbsp olive oil
• 500g chicken mince
• 1 red onion, chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp smoked paprika
• 1 tsp chilli powder
• 8 small white corn tortillas
• 300g chunky tomato salsa
• ½ cup grated tasty cheese
• pepitas, salad leaves, guacamole (see Tip), to serve
1 Preheat oven to 200°C. Lightly grease a large, shallow baking dish.
2 In a large frying pan, heat oil on high. Cook chicken 4-5 mins until evenly browned and cooked through. Add onion and spices. Cook 2-3 mins, stirring. Season.
3 Spread chicken mixture lengthways down each tortilla. Roll up to enclose filling. Arrange seam-side down in dish. Spoon salsa over. Sprinkle with cheese.
Bake 15-20 mins until cheese melts. Serve
