70 Oven setting: CircoRoasting, FullSteam, METHOD Top/bottom heat Roughly dice the tomato and place on a universal tray lined with baking paper. Add the diced onion, olive oil, Serves: 8 chilli. Add half of the garlic, smoked paprika, cinnamon, Preparation time: 1 hour salt and allspice. Place on level 3 of the oven. Cooking time: 15 minutes Level of difficulty: Medium Use the remaining spices to coat the chicken then place on a wire rack on level 4 of the oven. Using the MultiPoint MeatProbe insert it into the INGREDIENTS largest chicken and set the core temperature to 70°C CHICKEN & TOMATO MIXTURE on CircoRoasting and add a high level of added steam. 8 tomatoes Start from a cold oven. ½ onion, diced Once cooked remove and cool the chicken, then shred 50ml light olive oil or canola oil or roughly chop. 1 chilli chopped, optional Place the rice into a steamer tray with the water, 4 cloves garlic, crushed washed kidney beans and a teaspoon of salt. Steam 2 tsp smoked paprika on FullSteam for 20 minutes then cool and add to the ½ tsp cinnamon chicken. 1 tsp salt Place the tomatoes into a medium mixing bowl and ¼ tsp allspice using the back of a spoon mash the tomatoes until 4 chicken breasts they become a saucy consistency. Roughly chop half 2 tbsp cumin the coriander and mix into the sauce, then divide into thirds. RICE 100g basmati rice Place the first third onto the bottom of a baking tray, 200ml water mix the second third into the chicken and rice, use 1 x 400g can kidney beans, rinsed the last third to dip the tortillas into before adding the chicken mix and rolling up. OTHER Once you have prepared the tortillas lay all the ½ bunch fresh coriander, roughly chopped enchiladas seam side down into the baking pan and 250g tasty cheese, grated pour any remaining tomato sauce over the top, then 250g mozzarella cheese, grated add the tasty cheese and mozzarella. Place back into 8 large tortillas the oven on top and bottom heat and bake on 200°C 100g sour cream for 15 minutes or until the cheese has browned. Remove from the oven. Serve with dollops of sour cream and remaining coriander over the top. THE NEFF AUSTRALIA COOKBOOK MAINS