Helen RandellChicken and chickpea enchiladas
April 17th 2009 19:04
1 packet tortillas
1 onion
2 chicken thigh fillets
½ can chickpeas (or around 200g if you are soaking your own – good for you it you do this!)
1 can chopped tomatoes
chilli powder
cheese
Saute onion and chicken in a little oil until almost browned. Add chickpeas and half the tin of tomatoes, along with some chilli powder – add as little or as much as you like here. We went somewhere in the middle, and it was a little too spicy for me, and not quite spicy enough for the boy.
Once the chicken is cooked through, spoon a little of the mixture into the tortillas and then fold them around the mixture. Repeat until you have used all the tortillas and all the filling. In a perfect world both of these things would happen at once – however, it probably won't – so eat the extra filling if need be. Pour the remainder of the tomatoes on top and sprinkle with cheese. Bake in the oven for about 10-15 minutes, or until the cheese is melted and golden. Serve with a simple garden salad.
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Waysouth
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