Baked Chicken Enchilada

INGREDIENTS

• 2 x 400g pack  The Meat Club chicken thigh cooked and, shredded with a fork
• 2 bell peppers, diced
• 1 red onion, diced
• 6 green onions, thinly sliced
• Mixed salad greens
• Diced fresh tomato & avocado

• 235ml canned tomato sauce
• 1 cup water
• 4 Tbsp mild chili powder like paprika/ smoked paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• Salt & Pepper to taste

PREPARATION

• Preheat the oven to 180C.
• Place saucepan on medium heat and stir together the tomato sauce, water, mild chili powder/paprika, cumin, garlic powder, onion powder. Season with salt and pepper to taste. Cook, stirring occasionally, for approximately 10 minutes.
• Combine the chicken, bell peppers, red onion, and half of the green onions in a baking dish.
• Pour over the enchilada sauce and mix all the ingredients together.
• Place in the oven for 20 minutes or until golden brown.
• Remove the baking dish from the oven, and atop with the mixed salad greens, diced tomato & avocado.
• Serve with soft tacos.