Transform a couple of chicken breast, a couple of peppers, half an onion, a lump of Cheddar, a few tortilla wraps and a packet of Mexican spice mix into this super creamy, spicy midweek meal. Takes about 30 mins. Masterchef, Scmasterchef!
Serves 2
1 packet Mexican spice mix (I used Old El Paso cheesy enchilada mix)
100g strong Cheddar cheese, grated
100ml warm water
1 tbsp olive oil
2 different coloured peppers, cored and sliced into strips
1/2 red onion, sliced
2 skinless chicken breasts, sliced into strips
1 packet Mexican spice mix (I used Old El Paso cheesy enchilada mix)
100g strong Cheddar cheese, grated
4 tortilla wraps (again, I used Old El Paso)
1. Preheat the oven to 180C/Gas 4.
2. Make the sauce in a bowl by mixing the spice mix with around 100ml warm water. Add the grated cheese to make a thick sauce. Add more water if too thick.
3. Heat the olive oil in a frying pan and gently cook the peppers and onion until soft, approx. 7 mins. Transfer to a plate.
4. In the same pan, cook the chicken until translucent, around 2 mins each side, then add half the spicy cheesy sauce mixture. Bring it the mixture to a bubbling boil and turn the heat off.
5. Lay each wrap on a flat surface build your enchilada. Add a couple of strips of chicken with the sauce.
6. Then a couple of tablespoons-full of the pepper and onion mix.
7. Now fold up and put into a baking dish and smear over the rest of the cheesy sauce.
8. Bake in the oven for 15-20 mins until piping hot and the enchiladas have crisped a little.
