Chicken and mozzarella enchiladas

Preparation – 15 minutes

Peel and chop the onion. Cut the green chillies into pieces. Cut the mozzarella balls into slices. Drain the can of sweetcorn. Remove any excess fat and sinew from the chicken breasts / fillets and cut them into bite-sized pieces.

Make a simple enchilada sauce by heating a dash of neutral oil in a small saucepan. Briefly fry the tomato purée in the oil and then add the cumin, chilli and garlic powder. For a hotter sauce, add more chilli powder.

After a minute, add 2 tablespoons of flour and stir until smooth. Leave to cook gently for a few minutes to remove the taste of the flour. Add 400 ml chicken stock, little by little, stirring constantly with a whisk.

Allow the enchilada sauce to thicken to your desired consistency and season with salt.

Preheat the oven to 180 degrees celsius or 355 fahrenheit.

Finishing the chicken and mozzarella enchiladas – 30 minutes

Heat a dash of oil in a medium-sized frying pan and sauté the onion for a few minutes. Then add the chicken pieces and sauté these for a few minutes. Season the chicken with salt and pepper.

Spread some of the fried chicken over the centre of a tortilla and sprinkle 1/6th of the sweetcorn and green chillies over it. Spread a large spoonful of sauce on top and lay over 1/6th of the mozzarella slices.

Roll up the tortilla tightly and place it in a large baking dish. Repeat for the remaining 5 tortillas, placing them against each other in the baking dish. Spread the rest of the enchilada sauce over the tortillas and finish with a handful of grated cheese.

Bake the chicken and mozzarella enchiladas until golden brown, around 20 minutes. The exact baking time depends on the oven. Enjoy your meal!