Pulled Chicken Enchiladas

Serves 5-10

A family crowd pleaser, this enchilada recipe is largely made in the instant pot so with little effort you have shredded chicken in a spiced sauce. You can use a shop bought fajita seasoning or make your own.

There is enough filling here to fill 10 large tortilla wraps so depending on appetites you could feed 5-10 people!

Ingredients:

For the enchilada chicken filling:

1.2kg bone in chicken thighs

2 tbsp tomato purée

1 tin chopped tomatoes

3 heaped tsp fajita spice seasoning

160ml Water

1-2 tins kidney beans, drained

Salt and Pepper

10 large tortilla wraps

For the tomato sauce:

1L passata

3 heaped tsp fajita spice seasoning

For the topping:

Grated cheese

Step 1: Dump the chicken, tomato purée, chopped tomatoes, fajita seasoning and water into the Instant Pot. Close the lid, set the vent to closed and cook on high pressure for 20 minutes.

Step 2: Allow the chicken to naturally release pressure.

Step 3: Remove the chicken and you will easily be able to skin and debone it (I use two forks). Return the meat to the liquid and use the forks to shred it. Add 1-2 tins drained kidney beans and season with salt and pepper.

Step 4: Reduce the liquid until the meat is coated but not swimming in sauce. Allow to cool.

Step 5: Once the filling is cooled, assemble the enchiladas by putting 1/10 of the mixture in to each wrap. Tuck in the top and bottom of each wrap and then roll/fold into a neat package. Place in a large baking dish, repeating until you have used up all the filling and wraps and the baking dish is tightly packed.

Step 6: Mix the passata and seasoning to create a smooth sauce. Pour over the enchiladas and top with grated cheese.

Step 7: Bake in a 180c oven for 25-30 mins until golden and bubbling.

Serve with guacamole, sour cream and a salad.