A super-quick midweek meal, a definite family favourite!
1 bag of Big Al's Fajita Chicken Strips (400g)
8 tortillas wraps
250g grated cheese
60ml vegetable oil
15g self raising flour
30g chilli powder
1 jar tomato sauce
355ml water
garlic powder
pinch of cumin
Heat the oil in a wok or pan
Add Big Al’s Fajita Chicken Strips straight for the freezer and cook for 5 minutes
To make the enchilada sauce: A) In a pot heat the vegetable oil, stir in self-raising flour and chilli powder and cook until lightly brown, stirring constantly, B) Gradually stir in 1 jar of tomato sauce, 355ml of water, a pinch of cumin, a pinch of garlic powder and salt to taste C) Continue cooking over a medium heat for approx 10 minutes, until slightly thickened
Spread the sauce onto the enchiladas and fill with the chicken strips
Make the wrap, place in an ovenproof dish and cover with the remainder of the enchilada sauce and grated cheese
Cook in pre-heat oven at medium heat for 8 - 10 minutes
