This is a firm favourite in the Little Treasures household so I thought I would share my personal recipe with you. There is no need to spend a fortune on jars for a authentic Enchilada sauce, this sauce is made from scratch in such a simple way, you can not go wrong! – Enjoy 🙂
3-4 Chicken Breasts – Cut into strips
8 Flour Tortilla Wraps
3 Peppers (whatever colours you like!) – Sliced
1 large onion – Sliced
Fajita Spice Mix
Tomato Passata 500ml
Kidney Beans (optional! – I added these as I had them in the cupboard!)
1 – Fry the Chicken in the pan on a high heat until cooked through, don’t be afraid to get a little colour those strips, it all adds flavour!
2 – Once Chicken is cooked add in a sprinkling of Fajita spice. The amount you add in does depend on how spicy you enjoy your food, you are best to add it little at a time. There is a chance later to add more if need be.
5 – Once peppers are slightly softened pour in the Tomato Passata, all of it, this is also the time to add in the Kidney Beans if you choose to add them.
6 – This is the time to taste! if it is not spicy enough you can sprinkle in some more Fajita Spice until you are happy OR if it is too spicy add in some plain yogurt or a spoon of sour cream, even a drop of milk would do the trick and calm down the spiciness 🙂
7 – Leave it cook for about 5 mins and season to taste with salt and pepper. Then turn off the heat and leave the Chicken and Peppers to cool down a little to make it easier to wrap the mix and so you don’t burn your fingers!
If you have some mix left just spoon it over the top of the wraps and sprinkle some cheese over the top. Bake in a preheated over 180 degrees for 20-30miins until golden brown.
Enjoy with a lovely crisp lettuce salad 🙂