By Kathleen Uí Bhuachalla

Cream cheese chicken fajita enchiladas

Ingredients

4 servings

The fajita filling

1onion

thinly sliced

2Red bell peppers

orange, or yellow, they’re sweeter than the green, Thinly sliced or diced

2garlic cloves

minced

salt

Seasonings

pepper

smoked paprika

ground cumin

garlic granules

onion granules

0.33zucchini

thinly sliced or diced

0.5chicken

roasted, shredded

The cream cheese sauce

2 Tbspbutter

optional dairy free butter

2 Tbspflour

optional cornflour

1garlic clove

minced

1 cupchicken broth

100gcream cheese

optional dairy free cream cheese

salt

Seasonings

pepper

smoked paprika

ground cumin

garlic granules

onion granules

Fire roasted tomatoes

5Roma tomatoes

halved remove some pulp

0.5onion

diced

2garlic cloves

diced

salt

Seasonings

pepper

smoked paprika

ground cumin

garlic granules

onion granules

Tortillas

240gall purpose flour

optional 114 g masa de harina combined with 135 g rice flour

1 tspsalt

5 ozWater

warm

2 Tbspolive oil

Drizzle lime juice in filling before creating rolls

Lime juice fresh

Instructions

Create the fajita filling

Step 2

Start with zucchini and bell peppers

Red bell peppers2

zucchini0.33

Step 3

Then add the onions and garlic

onion1

garlic cloves2

Step 4

Next, add the seasonings and stir

salt

pepper

smoked paprika

ground cumin

garlic granules

onion granules

Step 5

Increase heat to medium high to develop caramelization and a slight char.

Step 6

Add the shredded chicken and the lime juice. Stir until it absorbs the flavors, then remove from heat.

chicken0.5

Create the sauce

Step 7

In a small sauce pan, on medium heat, add the butter, minced garlic and flour. Stir with wooden spoon to create a roux.

butter2 Tbsp

Step 8

Once the flour has been cooked in add the seasonings, stir

salt

pepper

smoked paprika

ground cumin

garlic granules

onion granules

Step 9

Then add the chicken broth and cream cheese, whisking.

cream cheese100g

chicken broth1 cup

Step 10

Slowly simmer and stir the sauce until it starts to thicken and reduce. Take it off the heat

Make the fire roasted tomatoes

Step 11

In a shallow and wide sauce pan on medium heat add the onions then the garlic, gently stirring,

onion0.5

garlic cloves2

Step 12

Once the garlic begins to cook and becomes fragrant, the seasonings.

salt

pepper

smoked paprika

ground cumin

garlic granules

onion granules

Step 13

Place each of the tomatoes, cut side down, ensuring that it makes contact with the pan. Shift the onions/garlic if needed to create space.

Roma tomatoes5

Step 14

Cook on medium high for a few minutes until a char begins to develop. Then flip the tomatoes, flesh side down. Take care to stir the garlic/onions so they don’t burn. Once a char has developed, break apart all of the tomatoes to resemble being diced and remove from the heat.

Make tortillas

Step 15

Combine flour, a little salt, a little olive oil, and slowly add warm water. Knead and add water until dough develops. Allow to rest for 15 minutes.

all purpose flour240g

salt1 tsp

Water5 oz

olive oil2 Tbsp

Step 18

Put a little olive oil in a shallow wide pan on medium high heat.

olive oil2 Tbsp

Make enchiladas

Step 20

Add 2/3 the fire roasted tomatoes to the fajita filling and 1/3 to the cream cheese sauce.

Step 21

The fajita filling will go into each tortilla, one tablespoon for each, rolled and placed in a casserole dish. Creates 8 enchiladas

Step 22

The cream cheese sauce will be spooned over to cover the rolls and ensure a moist inside and crisp topping when cooked.

Step 23

Bake in the oven for 20 minutes at 160C fan until the top is bubbling and developing a crispiness. Everything is already cooked, this helps to meld the flavors.