chicken enchilada bake

3.5 syns per portion

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Step 1

Preheat your oven to 200°C/fan 180°C/gas

Step 2

Put the peppers, onions, 12 tsp chilli flakes, 12 tsp salt and some pepper in a large, non-stick baking tray, roasting tin or ovenproof dish (about 36cm x 26cm).

Step 3

Add 3 tbsp water, toss well and spread out in an even layer.

Step 4

Roast for 25 minutes, turning everything halfway and adding a splash more water if needed.

Step 5

Remove the tray from the oven and stir in the sweetcorn and black beans.

Step 6

Lightly season the chicken breasts and arrange on top of the vegetables.

Step 7

Mix the passata with the tomato purée, garlic, cumin, sweetener and the remaining chilli flakes.

Step 8

Pour the mixture over everything, cover with foil and roast for another 30 minutes.

Step 9

Uncover, return to the oven and bake for 10 minutes or until the sauce has reduced and thickened and the chicken has cooked through.

Step 10

Remove the tray from the oven, sprinkle over the cheese and spring onions and return to the oven for 5 minutes or until the cheese has just melted.

Step 11

Serve hot with the lettuce and quark.