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Main
25 minutes
Serves 8 Portions
Ingredients
4 Country Range Salmon Fillets (170-200g)
8 Country Range 10" Tortilla Wraps
1 tbsp Country Range Fajita Seasoning
100 g Country Range Mild Salsa
100 g Country Range Sauce for Chilli Con Carne
150 g Country Range Grated Mozzarella and Cheddar Cheese
150 g Refried Beans
150 g Sour Cream
150 g Guacamole
Method
Cut Salmon fillets in half lengthways
Oil a baking tray and place Salmon fillets in tray
Brush fillets with oil and coat with Fajita seasoning
Bake in a pre-heated oven (180°c) for 6 minutes
Remove from oven and allow to cool
Lay out a tortilla wrap on a clean surface
Spread a tablespoon of refried beans in to the centre and spread to create a salmon sized area
Add a piece of the part-cooked salmon
Fold the ends in over the salmon and roll into a tight cigar shape and repeat until all 8 enchiladas are made
Take another baking tray and spoon a layer of the Chilli Con Carne Sauce across the bottom of the tray
Add the rolled enchiladas, keeping them tight together
Cover with a good handful of Mozzarella and Cheddar Cheese
Bake for approximately 12 mins
Remove from oven and add salsa, guacamole, sour cream and Jalapenos to the top and serve with a side salad