Mexican Cheesy Baked Enchiladas

Capsicana Mexican Chilli & Honey Cooking Paste

Capsicana Large Tortillas

500g of chicken, sliced

300g passata or tinned tomatoes

1 onion, sliced

1 red pepper, sliced

250g grated cheese - cheddar & mozzarella mix

1. Pre heat your oven to 180 C, (160 C fan), gas mark 4.
2. Heat 1 tbsp of oil in a pan and fry the chicken, peppers and onions over a medium heat for 3 mins stirring occasionally until the vegetables have softened.
3. Add 2/3 pack of the cooking paste to the pan and mix well, adding 1-2 tbsp water to create a sauce. Turn down the heat and simmer cook for a further 5 minutes. At this point you could add black beans to the mixture if you like!
4. Remove from the heat and stir in half of the cheese.
5. Brush a large baking dish with a little oil, fill the centre of each tortilla with the chicken mixture, roll and place in the dish. Set aside.
6. In a small pan combine 300g tomato passata with the remaining cooking paste and cook over medium high heat until it has reduced to a thick sauce.
7. Cover the tortillas in the tray with the sauce and generously sprinkle with cheese. Bake for 20 minutes, until the cheese is golden brown and the exposed tortillas are turning golden.