Richmond No Chicken Fajita Enchiladas

Start by making the enchilada sauce. In a non-stick frying pan, heat the olive oil over medium, then add the tomato paste.

Stir and cook until the tomato paste is darkened, around 3 minutes. Add the spices, cook for a further 2 minutes before adding the flour.

Whisk to combine the flour, then keep whisking as you pour in the stock to remove any lumps.

Season with salt and pepper, then leave this to bubble on a low heat for 5-10 minutes or until thickened. Finish with a splash of lime juice. Set aside.

Next, move onto your fajita filling. Add the sliced peppers, onions, and chillies into a pan on a medium heat with a splash of oil.

Once they are starting to soften, add the Richmond’s meat free chicken pieces, along with the seasonings. Once everything is cooked and coated, add in a splash of enchilada sauce, a squeeze of lime juice. Allow to cool slightly. Preheat the oven to 200 C.

Meanwhile, lightly char the cherry tomatoes in a pan or under the grill. Transfer to a food processor, and pulse until fairly smooth. Transfer to a bowl.

Add the chopped onion, lime, salt, and pepper. You can do this all in the food processor if you prefer, but I like to keep a bit more texture in the salsa. Set aside.

Grab your mini flour tortillas, and add a spoonful of the fajita mix into the middle, along with a handful of grated mozzarella. Roll up, then place in the baking dish. Repeat until there’s no more room in the dish.

Pour over your enchilada sauce, and finish with extra cheese. Place in the middle of the oven for 15-20 minutes or until the cheese is bubbling. Serve with sour cream and salsa. Enjoy!