RECIPE: HOW TO DO CHICKEN ENCHILADAS

This Mexican classic, made with chicken breasts and shop-bought fajita seasoning, is perfect for pulling together for a last-minute midweek meal for two people.

RECIPE CHICKEN ENCHILADAS

Dificulty: Easy
Portion: Serves 2
Time: Takes 10 minutes to make, 30 minutes to cook

Ingredients

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

Step by step preparation

Preheat the oven to 200°C/fan180°C/gas 6. In a frying pan, fry the sliced chicken in the oil over a high heat for couple of minutes. Add the pepper and half the onion, then fry for 2 minutes more.
Stir through the fajita seasoning and cook for a further 2 minutes. Spread 2 tbsp of the crème fraîche over the tortillas, then divide the spiced chicken and peppers evenly among them. Top with 2 tbsp of the tomato salsa and half the cheddar. Roll up and lay in a small ovenproof dish side by side. Spread the remaining crème fraîche over the top of the rolled tortillas, then top with the remaining cheddar, onion and tomato salsa.
Cook in the oven for 20 minutes until golden brown and piping hot. Serve with lime wedges to squeeze over.

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