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Chicken Enchilada

Method

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