Mexican food is a favourite in our household. I love making enchiladas as they are warming, filling and full of flavour. This is my simple recipe using one of the Schwartz seasonings which is perfect if you want to whip up a feast for guests, or half the recipe, as I did, to make a midweek meal for two.
This recipe could also easily be made veggie by replacing the chicken with kidney beans or adding more veggies.
*Schwartz have sent me the Fajita Seasoning for review, but all views are my own.
Prep and cook: 50 minutes
- splash of olive oil
- 2 chicken breast
- 1 tin of black beans
- 1 clove of garlic
- 1 red onion
- 2 peppers
- Schwartz Fajita seasoning*
- ground coriander
- 500g passata
- 100g cheddar cheese
- 8 tortillas (gluten free for me of course)
1- Slice the chicken, peppers and onion into thin strips and finely the chop garlic.
2- To make the sauce heat a splash of olive oil in a pan and fry the garlic. Add the passata and turn down the heat.
3- Add a teaspoon of The Schwartz Fajita Seasoning and half a teaspoon of ground coriander and stir well. Add salt and pepper to season then set aside.
4- Preheat the oven to 200C/180C Fan/Gas Mark 6.
5- In another pan heat a splash of olive oil and add the chicken until cooked through. Add the onion and pepper until they start to soften then stir in the beans. Remove from the heat.
7- Add half of the sauce and into the chicken, veg and bean mixture and stir.
8- On a flat surface assemble the enchiladas my adding in the chicken and vegetable mix and rolling up. Arrange snuggly in a baking dish.
9- Pour the remaining sauce over the wraps and grate the cheese all over the top.
10- Bake in the oven for 20-30 minutes until the cheese looks all delicious and melted and the food is piping hot.
11- Can be served alone or with sour cream or guacamole.