Ingredients

4 skinless chicken breasts
2 tbsp McCormick Spicy Spanish with Smoked Paprika Seasoning
1 tbsp oil
1 red capsicum, sliced into strips
½ cup sour cream
8 corn tortillas
1 avocado, sliced
400ml tomato puree
1 cup grated cheese

Direction

1.Slice chicken breast thinly and place in a plastic bag, sprinkle over enough McCormick Spicy Spanish with Smoked Paprika Seasoning to coat chicken.
2.Heat oil in a pan and sauté chicken 5-6 minutes until browned, add capsicum and continue to cook for 2 minutes. Remove and cool slightly. When chicken is cooled, stir through the sour cream.

To Assemble:
1.Lay each tortilla flat and spoon 2-3 tbsp of chicken in the centre of each tortilla, top with 1-2 slices of avocado and roll.
2.Place fold side down in a large baking dish. Repeat with remaining tortillas, chicken and avocado.
3.Combine tomato puree with 2 tbsp McCormick Spicy Spanish Seasoning and pour over prepared enchiladas, top with grated cheese and bake at 170°C for 45 minutes.
4.Serve hot with crisp garden salad and chilled Sangria.