Mountain Bread Spicy Chicken Enchiladas

Serves 4

1/2 tbs olive oil
550g chicken thigh fillet (Cut into strips )
1 small brown onion finely chopped
2 cloves garlic finely chopped
1 red chilli finely sliced
1 400g can diced tomatoes
2 tbs fresh coriander chopped
2 tbs fresh mint chopped
1/2 tbs brown sugar
1/2 tsp dried oregano
1/2 tbs pimenton ( smoked paprika )
1 tsp HOT pimenton ( smoked paprika )
salt and pepper

5 mountain bread
100g shredded cheese
cooking oil spray

Nuts & Bolts

1. Preheat oven to 180c.

2. In a frying pan on medium heat add olive oil, onion and chilli cook for 2-3 minutes. Add chicken and cook for 2 minutes. Add tomatoes, sugar, coriander, mint, dried oregano, both paprika's and simmer for 15 minutes. Season to taste.

3. Let mixture cool slightly. Transfer to your work counter and start to assemble.

4. Spray baking dish with cooking spray. Place one mountain bread on a clean work surface. With a pair of tongues divide chicken in to 5 portions. Pick out chicken and place in the middle of mountain bread. ( don't get too much of the sauce mixture on the mountain bread at this stage). Sprinkle a small amount of cheese across the chicken. Roll mountain bread and place into baking dish. Repeat process until all 5 mountain breads have been rolled.

5. Pour remaining sauce over the top. Sprinkle remaining cheese over sauce and bake in the oven for 12 minutes.

Calories per serving : 490