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These enchiladas can be made as mild or as spicy as you want, depending if you are feeding the children or not, just adjust the seasoning to your required level of heat. Easy to make, can be prepared in advance and left in the fridge for reheating when you are ready to serve. We have suggested 6 – 8 for servings, as children may find these quite filling.

Serves: 6 – 8
Preparation Time: 20 minutes
Cooking Time: 15 minutes

INGREDIENTS:

6 large chicken breasts, sliced into strips
1 red pepper, 1 green pepper, 1 yellow/orange pepper, sliced into strips
3 medium red onions, sliced into strips
Sachet of Mexican seasoning (adjust accordingly)
2 tablespoons of olive oil or vegetable oil
1 large jar of passata or two medium sized jars
1 large jar/carton of ready made white sauce
8 oz of grated cheddar cheese or gruyere cheese
1 pack of tortilla wraps (should be 10 in a pack)

METHOD:

Pan fry the chicken strips in a little olive oil, about a tablespoon. Stir, turning the strips over until cooked through. Remove from the pan and set aside.

Put another tablespoon of oil into the same pan and pour in all the sliced vegetables, stirring to prevent sticking. Add a little more oil if required. Continue stirring until the vegetables are slightly soft, but not soggy.

Put the chicken back in with the vegetables and mix in the Mexican seasoning to the level you require. Stir continuously to mix the seasoning in and prevent any clumps. If you need to, add a little water.

Pour in the passata, reserving about a quarter to a half of the jar, and continue to mix on a low heat until the whole mixture is nicely combined. Take off the heat and leave to one side.

Lay out the tortilla wraps and put a strip of the mixture in the middle of the wrap, so that when rolled there is enough filling, but not too much that it is difficult to roll. Start from one side, and half way through, turn the outer edges in and continue rolling so that they form a neat parcel and the filling cannot escape.

Lay in a large baking dish, or two smaller ones. Dot over the rest of the passata and then cover with the white sauce mix. Sprinkle with the cheese.

Bake for 25 minutes at 160 C/325F/Gas mark 3 or leave in the fridge ready for heating later on.

Serve with a mixed salad, or if you are really hungry, try making your own potato wedges.