6 servings
Prep: 15 mins,
Cooking: 50 mins
A layered baked dish of tortillas, vegetables, chicken and a punchy enchilada sauce.
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Ingredients (21)
SAUCE
30 ml | butter |
30 ml | flour |
30 ml | chillies — powder |
2 | garlic — cloves, finely chopped |
5 ml | cumin — ground |
5 ml | coriander — ground |
5 ml | paprika — smoked |
500 ml | stock — chicken |
salt and freshly ground black pepper |
CASSEROLE
1 | onion — medium, chopped |
250 ml | red and yellow peppers, chopped |
1 | red kidney beans — tinned, drained |
1 | canned whole-kernel sweetcorn — drained |
500 ml | chicken — cooked and shedded |
salt and freshly ground black pepper | |
2 | tortillas — flour |
250 ml | cheddar cheese — grated |
to serve — to serve | |
chopped coriander or basil leaves | |
500 ml | guacamole |
12 | lime — cut into wedges |
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