Slow cooker enchiladas

Method

1. 1

   Add the onion, red pepper, garlic purée, chili flakes, and chicken breasts to a slow cooker.

2. 2

   Mix a full carton of passata sauce with the sachet of fajita mix, then add half the sauce to the slow cooker.

3. 3

   Mix the contents of the slow cooker, put the lid on, and cook on high for around 3.5 hours.

4. 4

   After 3.5 hours, take the chicken out of the slow cooker, tear it up with two forks, and stir it back into the sauce with a tin of sweetcorn and one-third of the grated cheese.

5. 5

   Divide the chicken mixture into the 4 wraps, wrap them up tightly, and arrange them fold side down in an ovenproof dish.

6. 6

   Spray some Frylight on top of the wraps, add the remaining sauce on top along with the rest of the grated cheese and some chopped jalapeños (optional).

7. 7

   Bake in the oven at 180°C (fan) for 25 minutes, until the cheese is melted and golden.

8. 8

   Serve the enchiladas with a dollop of sour cream.