Chicken Enchiladas with Pico de Gallo

Chicken Enchiladas with Pico de Gallo
Chicken Enchiladas with Pico de Gallo Image
Photograph of an enchilada with Heinz Chilli Tomato Base and pico de gallo, minimalist, light marble background, low view --ar 4:5 --v 6.0 --s 50 --style raw
Heinz Chilli Tomato Base
Chicken Enchiladas with Pico de Gallo
Serves 4
  • About 6 tbsp olive oil
  • 1 medium onion, sliced
  • 600g cooked skinless chicken, shredded
  • 350g of mixed grated cheddar, mozzarella and red Leicester
  • 8x 20cm/8inch tortillas
For Pico de Gallo:
  • 1 large vine tomato, chopped
  • 1 avocado, chopped
  • 1/2 small red onion, finely chopped
  • Small handful coriander leaves, finely chopped
  • Juice of 1 Lime + extra lime wedges to serve
  • Sea salt and black pepper
1. Preheat oven to 200c/180c fan/gas mark 6
2. Fry onions in 2 tbsp oil until soft. Add 6 tbsp passata to cooked onions, leave to cool. Stir in chicken, 60g grated cheese. Season.
3. Coat both sides of tortilla with some passata. Fry in 2 tbsp oil for 30 secs per side until golden. Repeat with rest.
4. Oil a 35x25cm baking tray, spread half remaining passata on the bottom. Fill tortillas with chicken mix, fold, place in the tray. Top with remaining passata, cheese.
5. Bake for 15-20 minutes until filling is hot and cheese is golden.
6. Mix tomato, avocado, red onion, coriander for pico de gallo. Season with lime juice, salt.
7. Serve enchiladas topped with pico de gallo and lime wedges.
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