"Pantry Raid" Chicken Enchilada Casserole

Preheat oven to 180°C. Cook 454g chicken with taco seasoning and water until tender, about 20 minutes. Shred chicken.

Char 200g tomatoes in a dry skillet over high heat until skins blister, 5–7 minutes. Cool slightly and blend smooth.

Heat 14g oil in skillet. Pour blended tomato sauce into hot oil, let bubble and darken for 3–4 minutes. Season with 23g chili powder.