Smoky BBQ enchiladas filled with vegetables, perfect for sharing and easily made vegetarian, topped with cheese and sour cream & chive.
INSTRUCTIONS
- 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
