Chicken enchiladas with pineapple salsa

Directions

Prep the enchilada:
Bake the chicken in the oven until cooked throughout. Cool to handle and shred the chicken.

To make the sauce:
Mix together the tomato passata with the oregano, cumin, garlic, and paprika and set aside.

For the filling:

• Finely dice the courgettes and soften them in a pan.
• Add the sweetcorn and heat until tender.
• Take off the heat and add the shredded chicken, grated cheese (keep some cheese back to top the dish) and yoghurt.

To assemble the enchiladas:

• Spread a thin layer of tomato sauce in a baking dish. Place a small amount of filling in the centre of each tortilla, roll it up tightly and lay them down seam-side down into the baking dish.
• Continue making up the tortillas until the dish is full. Add the rest of the tomato sauce over the top and finish with the remaining grated cheese.
• Bake in the oven until the tortillas are soft and the cheese has melted and browned slightly.

Let the enchiladas cool before serving, and serve with the pineapple salsa separately.

Prep for the pineapple salsa:

• Peel and remove the core from the pineapple and finely dice
• Remove the core from the pepper and finely dice
• Peel and finely dice the onions
• Peel and finely dice the cucumber
• Chop the coriander
• Juice the limes

Method
Mix all the ingredients in a bowl and stir in the lime juice to taste.