Chicken Enchilada Bake

1 tablespoon olive oil
1 medium red onion, finely chopped
1 long green chilli, thinly sliced
1 garlic clove, crushed
1 teaspoon ground cumin
810g can diced tomatoes
4 Turkish Bread wraps
3 cups shredded cooked chicken
250g tub sour cream
1 1/2 cups grated extra-tasty cheddar cheese
Sliced spring onions or parsley to serve


Preheat oven to 200°C/180°C fan-forced. Lightly grease an 8-cup capacity, 4cm-deep, 20cm x 26cm (base) baking dish. Heat oil in a saucepan over medium-high heat. Add onion, chilli and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add cumin. Cook, stirring, for 1 minute or until fragrant. Add tomatoes. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until thickened. Spread 1 cup mixture over base of prepared dish.

Wrap Turkish Bread wraps in foil. Bake for 7 minutes or until heated through.

Place chicken, sour cream and half the cheese in a bowl. Stir to combine.

Remove 1 wrap from foil, keeping remaining wraps covered. Place wrap on a flat surface. Top with one-quarter chicken mixture. Roll up to enclose filling. Place, seam side down, on sauce in prepared dish. Repeat with remaining wraps and chicken mixture. Top wraps with remaining tomato mixture and cheese. Bake for 25 minutes or until golden and heated through. Sprinkle with onion or parsley. Serve.