16 enchiladas     1h   200°C      20 min  

1 kg Chicken Breast

2 red Bell Pepper

2 Red Onion

1 tbsp Rapeseed Oil

1 batch Taco Spice Blend

16 Tortilla

2 tins Crushed Tomatoes

300g Salsa

4-6 dl Crème Fraîche

250g Cheddar cheese grated

To serve: a fresh green salad

Cut the chicken in small strips. Cut bell pepper and red onion in small strips. Fry the chicken, onion and bell pepper in some oil and 1 tsp of the taco spice.

Mix crushed tomatoes, salsa, crème fraîche and the rest of the taco spice for the sauce. Add half of the sauce to the chicken mix.

Divide the chicken mix on the tortilla bread, roll them and but in a large oven proof dish. Pour the rest of the sauce over the enchilada rolls and top with cheese.

Bake in oven for 20 minutes, or until the cheese is golden and crusty.

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