Quick and easy and oh so delicious, these enchiladas are perfect for a last-minute supper and something the whole family can enjoy. This recipe serves two so if you’re cooking for more, be sure to adjust the measurements.
Ingredients
- 2 chicken breasts (cut into small pieces)
- 1 red pepper (sliced)
- 4 tortilla wraps
- ½ red onion (diced)
- 1 tbsp fajita seasoning/mix
- 5 tbsp crème fraîche
- 120g hot tomato salsa
- 100g Godminster Vintage Organic Cheddar
- 2 tbsp olive oil
Method
- Preheat the oven to 200°C/fan 180°C/gas 6
- In a frying pan, fry the chicken with the olive oil on a high heat for a few minutes then add the pepper and onion and fry for another couple of minutes. Stir in the fajita seasoning and cook for 2 more minutes
- Spread 2 out of the 5 tbsp of crème fraîche onto the tortillas and divide the chicken mixture equally between them
- Add 2 tbsp of the salsa on top and sprinkle half the cheddar on top as well
- Roll the tortillas and place in a baking dish and then pour the remaining crème fraîche, cheddar and salsa on top
- Cook in the oven for 20 minutes golden brown
