Chicken Enchiladas

To prepare the ingredients, cut the chicken into 3 cm pieces. Finely slice the red onion and dice the capsicum. Grate the Cheddar cheese and pick the coriander leaves (for garnish).

Heat the olive oil in a medium frying pan over a medium-high heat. Add the chicken thighs and cook, stirring, for 3-4 minutes or until browned. Remove from the pan. Add the red onion and green capsicum and cook, stirring, for 3 minutes or until the onion is soft. Add the Mexican spice mix and cook, stirring, for 1 minute or until fragrant. Add the water and half of the enchilada sauce and stir to combine. Return the chicken to the pan. Bring to a boil and then reduce the heat to medium-low and simmer for 10 minutes or until the chicken is cooked through and the sauce has thickened.

Place one flour tortilla on a flat surface. Top with ¼ cup of the chicken mixture. Roll up to close and place, seam side down, in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture. Top the enchiladas with the remaining enchilada sauce and sprinkle with the cheddar cheese. Place in the oven for 10 minutes or until the cheese has melted.