Chicken Enchiladas with Salad


500g chicken cut into strips

1 red pepper, deseeded and sliced

1 red onion, peeled and sliced

1 tsp chilli powder

1 tsp ground cumin

1 clove of garlic, crushed

1 tin of chopped tomatoes

1 tbsp tomato purée

8 tortillas

Grated cheese

For the salad:

2 little gem lettuces, washed and shredded

½ cucumber, sliced

½ yellow pepper, deseeded and sliced

½ red onion, peeled and sliced

1 carrot, peeled and grated



  1. Start by sealing the chicken in a large frying pan with a little oil until golden.
  2. Take the chicken out of the pan and place on some kitchen towel to absorb any excess grease.
  3. Using the same pan (add a little more oil if necessary), put on a high heat and stir fry the peppers and onions until soft.
  4. Reduce the heat, then add all of the spices and garlic, cook for 2 to 3 minutes, then add the tomato purée and cook for another 2 minutes.
  5. Add tinned tomatoes, bring to the boil then add the chicken and simmer for 10 minutes.
  6. Meanwhile, mix all the salad items together in a bowl.
  7. Wrap the tortillas in foil and put in a hot oven for 5 minutes or until warm.
  8. Place all the food in the middle of the table and let the family assemble their enchiladas.