SW recipe: Chicken Enchiladas

4 roasted chicken breasts shredded
150g chorizo sausage chopped  9.75 syns
8oz mushrooms chopped
1 onion chopped
2 red peppers chopped
2 tins tomatoes
1 tsp ground cumin
1 tbsp dried oregano
2 tsps cajun seasoning
½ tsp celery salt
1 tsp chilli powder
2 garlic cloves finely chopped
1 tbsp chipotle paste  ½ syn
dried lasagne sheets
80g low fat cheddar cheese
To serve:
80g grated low fat cheese to serve
jalapenos to serve
coriander leaves to serve
½ tsp chipotle paste mixed with fat free natural yogurt to serve
In a large pan brown the chorizo and remove. Fry the onions in the same pan for 2 minutes, then add the mushrooms and peppers and fry until golden. Add the cumin, oregano, cajun seasoning, celery salt, chilli powder, chipotle paste and garlic, cook for 1 minute, add the tomatoes and 200ml of water. Return the chorizo and add the chicken to the pan, simmer for 20 minutes.
Layer the sauce in a baking dish with the lasagne sheets, finishing with the sauce on top, cover with tin foil and bake for 20 minutes, uncover, sprinkle with cheese and bake for 20 more minutes.
Serve with a green salad and the condiments.

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