CHICKEN ENCHILADAS

2 tbsp (30ml) olive or avocado oil 3 onions, sliced 3 peppers (red, yellow and green), sliced 6 chicken breasts, cut into strips 3 garlic cloves, crushed salt and ground pepper 1 x 400g jar store-bought Mexican salsa handful coriander leaves, chopped + extra 8 wraps 1½ cups (375ml) Cheddar cheese, grated sour cream, to serve guacamole, to serve

1 Preheat the oven to 200ºC, and heat the oil in a large saucepan over high heat and fry the onion, peppers, chicken and garlic in batches for 5 minutes until golden and cooked. Season. 2 Mix in the Mexican salsa and heat for 5 minutes. Mix the coriander through and roll tablespoonfuls of the filling up in the wraps. Place on a baking tray and sprinkle the cheese over, and bake for 10 minutes or until the cheese has melted. 3 Serve the enchiladas with the sour cream, guacamole and extra coriander sprinkled over.

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