Saucy enchilada-style chicken, peppers and tortillas baked under bubbling cheese

$8.70/servingat the cheapest of your stores this week12 ingredients on sale

Ingredients

• chicken thigh (boneless, skinless)400 g
• corn tortilla6 ea
• on the vine tomato4 ea
• yellow onion1 ea
• bell pepper1 ea
• garlic2 cloves
• chili powder1 tbsp
• cumin1 tsp
• chicken stock1 cup
• monterey jack cheese1½ cups, grated
• sour cream1/4 cup
• cilantroa handful

Method

1Prep

• •Heat the oven to 425F.
• •Cut the chicken thighs into 3/4 inch pieces.
• •Chop the tomatoes into 1/2 inch pieces.
• •Dice the onion and bell pepper and mince the garlic.
• •Cut the corn tortillas into 1 inch strips.

2Cook the chicken

• •Heat 1 tbsp oil in a large oven-safe skillet over medium-high heat.
• •Add the chicken and cook 4 minutes, tossing once, until golden.
• •Add the onion and bell pepper and cook 3 minutes until softened.
• •Add the garlic, chili powder and cumin and cook 2 minutes until fragrant.

3Simmer the sauce

• •Add the tomatoes and cook 4 minutes, mashing with the spoon, until saucy.
• •Pour in the chicken stock (or bouillon dissolved in 1 cup of hot water) and simmer 3 minutes.
• •Fold in the tortilla strips so they soak up the sauce.
• •Season to taste with salt.

4Melt the cheese

• •Sprinkle the grated cheese over the skillet.
• •Bake 8 to 10 minutes until the cheese bubbles and browns in spots.

5Plate

• •Rest 3 minutes.
• •Spoon into shallow bowls.
• •Top with the sour cream and garnish with the cilantro.