Enchilada

Prep Time

-

Cook Time

-

Portion(s)

24

ingredients

For the tomato sauce:For the tomato sauce:

1 1 large tin Country Range Chopped Tomatoes

300300 g chopped onion

3 3 tsp Country Range Garlic Purée

2 2 tsp sugar

Country Range Dried Basil

salt and pepper to taste

For the filling:For the filling:

1.41.4 kg Country Range Chicken Breast, diced

8 8 tsp Country Range Blackened Cajun Seasoning (for the chicken)

4 4 assorted peppers, sliced

2 2 onions, sliced

4 4 carrots, cut into thin strips

1 1 leek, cut into thin strips

2 2 courgettes, cut into thin strips

4 4 tsp Country Range Blackened Cajun Seasoning

rapeseed oil

900900 g Country Range Grated Cheddar

2 2 packs Country Range 10” Tortilla Wraps

Multiply by
method
  • 1For the tomato sauce, sweat the onion for approximately 5 minutes without colour. Add the garlic purée and basil to onion mixture. Add the chopped tomatoes and bring to the boil.
  • 2Simmer for approximately 40 minutes. Add sugar, remove the mixture from the heat and blend the sauce.
  • 3Adjust the seasoning to taste.
  • 4For the filling, season the chicken with the Cajun seasoning then cook in the oven.
  • 5Lightly sweat off the onions, carrots, leek, courgettes and peppers with the Cajun seasoning.
  • 6Assemble the wraps - firstly place vegetable mix on, then chicken, drizzle over the tomato sauce, top with a touch of grated cheese and roll up (fold in sides first then roll).
  • 7Place in a lightly greased dish and cover with the rest of the tomato sauce.
  • 8Top with cheese, place in oven and cook until golden brown.