Chicken enchiladas

Got a two-pack of chicken breasts in the fridge? Try this easy Mexican classic.

  • 2 skinless free-range chicken breasts, sliced
  • 2 tbsp olive oil
  • 1 red pepper, sliced
  • ½ red onion, diced
  • 1 tbsp ready-made fajita seasoning
  • 5 tbsp crème fraîche
  • 4 tortilla wraps
  • 120g fresh hot tomato salsa
  • 100g cheddar, coarsely grated
  • Lime wedges to serve

Preheat the stove to 200ºC/fan 190ºC/gas mark 6.

In a griddle, fry the cut chicken in the oil over a high warmth for couple of minutes. Include the pepper and a large portion of the onion, at that point fry for two minutes more.

Mix through the fajita flavoring and cook for a further two minutes. Spread two tablespoons of the crème fraîche over the tortillas, at that point separate the spiced chicken and peppers uniformly among them. Top with two tablespoons of the tomato salsa and a large portion of the cheddar. Move up and lay in a little ovenproof dish one next to the other. Spread the remaining crème fraîche over the highest point of the moved tortillas, at that point top with the rest of the cheddar, onion and tomato salsa.

Cook in the broiler for 20 minutes until brilliant dark colored and quite hot. Present with lime wedges to crush over.

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