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Smoky BBQ enchiladas filled with vegetables, perfect for sharing and easily made vegetarian, topped with cheese and sour cream & chive.
Prep time: 30 minutes


  • 2 Sliced Chicken Breasts
  • 2 Sliced Onions
  • 2 Sliced Peppers
  • 1 Bunch sliced Spring Onion
  • 2 Diced Tomatoes
  • Crucials Sour Cream & Chive
  • 150g Grated Cheese
  • 1 Tsp Smoked Paprika
  • 1/2 Tsp Cumin
  • 1 Tsp Oregano
  • 1/2 Tsp Chilli Powder
  • 1 Tbsp Garlic Granules
  • 2 Tbsp Worcester Sauce


  • Fry the onion, peppers and chicken in 2 tbsp oil, seasoning, spices, herbs and Worcester sauce for 15 minutes or until chicken is cooked through.
  • Wrap up the filling in tortilla wraps and place in a roasting dish, top with diced tomatos, spring onion, cheese and bake for 10 – 15 minutes or until cheese has melted
  • Top with sour cream and chive and enjoy

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