WHAT TO EAT TONIGHT

Chicken enchiladas

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

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

Posted

  • Serves 2
  • Preparation time 10 minutes
  • Cooking time 30 minutes
  • 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
  1. Preheat the oven to 200ºC/fan 190ºC/gas mark 6.
  2. 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 two minutes more.
  3. Stir through the fajita seasoning and cook for a further two minutes. Spread two tablespoons of the crème fraîche over the tortillas, then divide the spiced chicken and peppers evenly among them. Top with two tablespoons 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.
  4. Cook in the oven for 20 minutes until golden brown and piping hot. Serve with lime wedges to squeeze over.

For more Mexican recipes from delicious. magazine

For more Mexican recipes from delicious. magazine

Click here
Tagged in:
Chicken and Turkey
Mexican
Cheese
Tomatoes

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