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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