Tonight's dinner...

I made chicken enchiladas today for less than 10 pounds per person. They are so easy to make and you can be creative with what you have on the side. I chose barbecue baked beans, tomato salsa, sour cream and guacamole. I then soaked the enchiladas in passata and cheese and threw them in the oven for half an hour. Fantastic!

They are perfect when you're in a rush:

Ingredients:
5 breasts of chicken
Coriander
2 punnets of tomatoes
1 x Red Onion
Fajita spices
1 x White Onion
1 x Lime
6 x Tortilla bread
1 tin of Pasatta
3 teaspoons of olive Oil
garlic (one head)

Preheat oven to 180 degrees Celsius

1. Cook chicken with onions and tomato until the meat is cooked and the onions are clear, add as much fajita spice as you like
2. Once cooked place the chicken mixture onto one piece of tortilla bread, then fold the top and bottom sides of the bread in and roll so that the meat is enveloped inside
3. Continue this process until your baking dish is full of chicken enchiladas
4. Pour Pasatta over the enchiladas and then add cheese
5. Place the enchiladas into the oven and cook until cheese is melted and brown
6. To make tomato salsa, finely chop a head of garlic, cut a punnet of tomatoes and finely chop red onions into a bowl
7. Then add olive oil, salt, pepper and squish the tomatoes with your hands until the juices come out of them




(What my flatmates did while I cooked- useless)