La Banderita Chicken Enchiladas | Justine Schofield Recipe

Ingredients

• 8 x La Banderita 8″ flour tortillas
• 2 tbs. olive oil
• 1kg boneless and skinless chicken thighs
• 2 onions, roughly chopped (reserving 2-3 tbs. for the garnish)
• 1 red capsicum, roughly chopped
• 3 cloves garlic, bruised
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. smoked paprika
• 700ml jar tomato passata
• 1 tbs. caster sugar
• 75g cheddar cheese, grated
• Sour cream, to serve
• Sliced avocado and coriander leaves, to serve
• Salt
• pepper