Enchiladas

Mexican inspired enchiladas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan, fry the finely chopped/minced onions in some olive oil on a low heat, until translucent. Add the garlic and fry until fragrant.

Step 2

Add the flour directly to the pan and whisk together until sludgy/thicker.

Step 3

Add the passata gradually and mix using a whisk. Then add the chicken stock gradually and continue to mix.

Step 4

Once combined, allow to simmer for about 10 minutes, or until thickened. Add the chilli powder and paprika to taste.

Step 5

Allow to cool and thicken if not using right away.

Step 6

Preheat the oven to 180°C.

Step 7

Slice chicken breast into thin strips, then fry off in a wok and add the fajita seasoning.

Step 8

Once just cooked, cover the chicken with half of the sauce prepared earlier and mix to combine flavours. Then remove from heat.

Step 9

Oil the base of an oven dish, large enough to take 4 rolled wraps. Fill the wraps with the chicken and sauce mixture, roll up and place into the piled pan.

Step 10

Cover the rolled wraps with the remaining sauce, and top with cheese.

Step 11

Cook in the oven for 10 minutes. If the cheese has not melted properly after that time, place under a hot grill until the cheese is bubbling/golden.

Step 12

Serve with a salad, sour cream and guacamole.