Creamy chipotle chicken enchiladas

Serves 4, Kcals 633, Fibre 5.5g

• 600g boneless, skinless chicken thighs, excess fat discarded and cut into 1cm slices

• 3 tbsp chipotle paste

• 2 large garlic cloves, finely crushed​

• 1 red onion, thinly sliced​

• 1 red pepper, thinly sliced​

• 1 green pepper, thinly sliced

• 200ml passata

• 150ml soured cream

• 4 x large flour tortilla wraps

• 80g mature Cheddar, coarsely grated

• 1 red chilli, thinly sliced

• 10g fresh coriander, finely chopped

1. Toss the chicken in 2 tbsp chipotle paste and 1 clove garlic. Tip into the air-fryer and cook at 200°C for 20 mins, tossing every 5 mins. Add the onion and peppers to the chicken, stir to combine, then cook for a further 10 mins until the vegetables have softened and the chicken is cooked throughout. (or cook in pan on hob)

2. Mix the passata with the remaining 1 tbsp chipotle paste and 1 garlic clove.

3. Fold a third of the passata and 100ml soured cream through the chicken mix. Season to taste with freshly ground black pepper.

4. Divide the chicken filling between the tortilla wraps. Fold over the ends, then roll to full encase.

5. Place the tortilla wraps, seam-side down, in a row in the air-fryer and spoon the passata over the top. Sprinkle with the Cheddar and chilli. Cook at 200°C for 5 mins until the cheese has melted and serve topped with teaspoons of the remaining soured cream and a sprinkle of coriander. (or pop under a preheated grill)

https://realfood.tesco.com/recipes/air-fryer-creamy-chipotle-chicken-enchiladas.html