SLOW-COOKER CHICKEN ENCHILADAS WITH MELTED CHEESE

Serves 4-6

Ingredients:

• 2 large chicken breasts (approx. 700g in total)

• 700g passata sauce

• 2 tablespoons tomato paste

• 400g can black beans or kidney beans or mixed beans, drained and rinsed

• 1 small red capsicum, cut into thin strips

• 1 small red onion, sliced

• 200g punnet cherry tomatoes, halved or quartered

• 3 tablespoons Mexican spice blend (see note)

• 400g canned corn kernels, drained

• 6 tortillas, cut into fat strips

• 1-2 cups tasty grated cheese

• Sea salt & black pepper

Method:

1. Into a slow cooker, place the chicken breast. Then top with the passata, tomato paste, tinned beans, red capsicum, red onion, cherry tomatoes and Mexican spice blend. Place the lid on and cook on high for 6 hours. You can check after 4-5 hours, add 1/2 cup of water or stock if the liquid has evaporated too much.

2. Preheat oven to 200 degrees Celsius.

3. Shred the chicken with forks. Add the tinned corn. Cut the tortillas into fat strips and add them to the slow cooker, use a large spoon to push them down under the sauce. Then sprinkle over the grated cheese and place in the oven for approx. 20 mins, until the cheese has melted and is colouring and everything is warmed through.

4. Optional serving suggestion: Serve with a fresh tomato salsa and some shredded lettuce. This will go over the budget, so totally your call.

Note: You can buy Mexican spice blends in any good food grocers/produce stores – most of the main supermarkets now have them too in sachets in the spice section (just look for ingredients such as paprika, cumin, oregano, onion, garlic etc etc).