This link is only accessible via the Roczen app
If you are based in the UK, click below
If you are based in the Malaysia, click below
Inspired by Mexican enchiladas, these tortillas are packed with smoky spiced chicken and peppers, rolled up, smothered in a rich tomato sauce and baked until bubbling and golden. It's a crowd-pleasing family favourite.
Chicken filling
Enchilada sauce
To assemble
1.
Heat the oven to 200°C (180°C fan).
2.
Put all the sauce ingredients in a saucepan. Bring to a simmer and cook until slightly thickened (about 10 minutes).
3.
Meanwhile, heat the oil in a large frying pan over a medium-high heat. Cook the chicken until lightly golden (5–6 minutes).
4.
Add the onion, peppers and filling spices. Cook until the vegetables are soft and the chicken is cooked through with no pink meat (5–6 minutes).
5.
Stir a quarter of the sauce into the chicken filling.
6.
Spread a thin layer of sauce over the base of the ovenproof dish. Divide the filling between the wraps, roll them up, and lay them seam-side down in the dish.
7.
Pour over the remaining sauce and scatter with the cheese.
8.
Bake until bubbling and the cheese is golden (15–20 minutes).
9.
10.
11.
12.
Storage information
Tip
Lower carb: Use low-carb, high-fibre wraps.
Cost-saving tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
Unordered list
Bold text
Emphasis
Superscript
Subscript