Heat 1 tablespoon Olive oil a pan and add 300 g Chicken breast, 1 Onion, 1 Green bell pepper and 1 Red bell pepper and cook for 5-8 minutes minutes, stirring often.
Stir in half the 300 g Enchilada sauce and cook for a further 2 minutes.
Take 8 Mini flour tortillas, divide the chicken and pepper mix between them and roll up and put in a baking dish.
Pour the other half of the enchilada sauce over the rolled tortillas and then sprinkle over 80 g Mature cheddar.
Bake for 20 minutes, until the cheese starts to brown. Sprinkle with Fresh coriander (cilantro) before serving.
Notes
Cover the pan in foil before putting it in the oven, as this will keep the chicken nice and moist.
You could serve these easy chicken enchiladas with a big green salad.
We used cheddar on top of ours, but you could use a mixture of shredded cheeses that melt well.
Feel free to swap the chicken out for shredded beef, prawns or even just extra vegetables.
Add some extra greens by stirring in some shredded spinach or kale.