Mexican Vegetable Chicken Enchiladas

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a skillet, heat a little olive oil over medium heat. Season the chicken thighs with salt, pepper, and a sprinkle of chili powder, then add them to the skillet. Brown the chicken on both sides, about 5-6 minutes per side.

3. 3

   Once browned, add enough water to the skillet to cover the chicken halfway. Bring it to a simmer, cover, and cook for about 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the skillet and shred it using two forks.

4. 4

   In the same skillet, add the frozen mixed peppers, sweetcorn, and spinach to the remaining liquid. Sauté until heated through and the vegetables are tender, about 5 minutes.

5. 5

   In a mixing bowl, combine the shredded chicken, sautéed veggies, tinned mushrooms, Worcestershire sauce, chili powder, cumin, and additional salt and pepper if needed. Mix well.

6. 6

   Spread a layer of the canned tomatoes on the bottom of a baking dish to prevent sticking.

7. 7

   Take a tortilla wrap and fill it with a generous portion of the chicken and vegetable mixture along with a dollop of ricotta cheese. Roll it up and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

8. 8

   Once all enchiladas are arranged in the baking dish, pour the remaining canned tomatoes over the top. Sprinkle with shredded cheese.

9. 9

   Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.

10. 10

    When ready, remove from the oven and garnish with fresh herbs if desired.