Chicken Enchiladas Recipe*
When Warburton's sent me a pack of goodies in the post, in their swanky new branding and packaging, I knew I wanted to try and create some enchiladas with the wraps! My recipe makes enough filling to serve four. I typically make it for two and put the extra filling in a second dish topped with salsa and cheese and then pop it in the oven incase we fancy extra!
You will need:
- Two chicken breasts
- Half a red pepper
- One small onion
- One garlic clove
- Passata with mixed herbs (I used the Aldi jar one!)
- Chill powder
- Sour cream
- Grated cheddar
- Jar of salsa
- Warburton's Wraps (any flavour)
Firstly, pan fry the chicken breast. For the best result, as the top layer of chicken cooks, shred it off the breast with a fork until all the chicken is cooked and shredded.
Then add the onion, garlic and pepper diced, season with salt and pepper and soften lightly. Then add the chilli powder to taste. I added about a teaspoon, which added flavour but not heat.
Then add a cup to a cup and a half of passata, just so the mixture is lightly coated. You can always add more if you want it more saucy, but it's much harder to take it away!
Put in a good handful of grated cheese and let it melt in the mixture. Then add four tablespoons of sour cream and stir well.
Cut the wraps in half and fill with the mixture and wrap. Then line up in a dish until you have wrapped as many as you desire, or ran out of mixture. I use two wraps halved for two people, but this mixture will easily do four wraps.
Smother the top in a salsa and generously cover in grated cheese before baking for 20 minutes, until the cheese is melted and bubbling!
Serve with a side salad, or nachos!
Overall this recipe only takes 20 minutes and is delicious! Let me know what you think if you try it!
Hannah x
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