Feeds 4 - 6
Ingredients
1 400g tin Chopped Tomatoes
1 Capsicum (1/2 for the sauce 1/2 for salad)
1 Onion (keep one slice spare for salad)
Handful of Fresh Coriander
1 Garlic Clove
1 Long Chilli - seeds removed
1 tin of Pinto Beans (or kidney, black etc - use 1/2 for the sauce, 1/2 for salad)
2 Chicken Breasts (600g)
200g Sour Cream
250 - 300g Oaxaca Cheese (or Mozzarella, Mexican blend, Cheddar etc.)
8 Flour tortillas (Can use Corn Tortillas or Low Carb - see tip!)
Salt + Pepper
1/4 tsp Ground Cumin
1/2 tsp Ground Coriander
1 heaped tsp Paprika
Vinegar
EVOO
Method
Preheat your oven to 250°c.
Roughly chop your onion, garlic, chilli and capsicum (only use half) and add them to a heated saucepan with some evoo and torn in coriander. Cook them till they soften and colour a little, then add in the paprika, cumin, coriander and a sprinkle of s + p and let them cook for a minute.
Add in half the tin of your drained beans, they will act as the thickener for your sauce instead of using flour, no one will ever know!
Add in the tin of tomatoes and refill the tin 1.5 times with water and add that too. Using your stick mixer blend the sauce to a thickness that you're happy with, I like it quite smooth.
Season with some salt and let the sauce cook, once it begins to simmer add in your chicken breasts and cover with a lid. They will take about 15 minutes to cook, to know if they're ready, cut through the thickest part, there should be no pink. To quicken up this step you can slice the chicken in half, just make sure they're roughly all the same size so they cook evenly.
Remove the chicken from the sauce and let it cool, add a tiny drizzle of vinegar to the sauce and then turn it off.
Once the chicken is cool enough to handle shred it with your hands or you can use a knife to finely chop it, it's up to you. Add it to a bowl with 2 ladles of sauce and 2 heaped teaspoons of sour cream, mix till combined.
Chop or grate your cheese, don't be too fussy with shape, it's just going to melt anyways.
Time to start assembling.
Spread a little bit of sauce to the bottom of your tray, place your tortilla on your board and add some of the chicken mixture (you'll have to mentally divide the mixture between your 8 tortillas) and a sprinkle of cheese. Roll it over and place it seam side down in your tray, repeat with the rest.
Then scoop over some more of the sauce but leave about 3 ladles worth in the pan. To the remaining sauce add in 2 heaped teaspoons of sour cream, any leftover sauce from the chicken mixture bowl and the remaining cheese, give it a mix and evenly pour over the top.
Put the tray in the oven, uncovered, for about 15 minutes till its all melted and golden brown.
Serve with extra sour cream and a really simple salad using the leftover beans, capsicum and that slice of onion we kept from earlier. To make it, chop up the capsicum, a cucumber, onion and anything else you like, avocado, tomato etc. Add them all to a bowl with the beans, a little bit of fresh coriander, a sprinkle of salt and a drizzle of evoo + vinegar.
Enjoy x
My Tip: Flour tortillas will always feel a little heavy in this recipe so feel free to use corn tortillas instead. Want less carbs try Low carb wraps!
You can add whatever extra veg or rice inside. If you want to use beef mince just cook it off with some onion and some spices like cumin, coriander, paprika etc then add a little bit of the sauce to it.
You can swap the spices for a clean Mexican/taco spice mix if you don't have these on hand.
If you don't want to make the side salad feel free to add the whole tin of beans, onion and capsicum to the dish so you're not left with random bits in the fridge.
Comentários