Last week I told you all about Dziugas cheeses that I discovered when at the International Cheese Awards. This week is all about Lactalis! They are the fabulous peeps behind some of the better known cheeses in the UK such as Seriously Strong and President Brie. Seriously Strong is something I regularly buy from the supermarket as a little really does go a long way and I like a richer more mature cheese for everyday use. Seriously Strong have expanded the range to include some pretty tasty soft cheese and I have been eating their new squares as part of my lunch for a while now. When it comes to making recipes I regularly struggle as I am a pretty lazy cook. I tend to make the same dishes each week, firm favourites that are quick yet healthy. That said I am more than happy to experiment and decided to add the new Seriously Strong Spreadable to my enchiladas. The result was a creamy sauce with the familiar rich taste I have come to know and love. It is an absolute winner and super easy to whip up if you have visitors.
Ingredients – Serves 4 hungry people
1 onion – finely diced
4 chicken breasts – cubed
1 clove garlic – minced
1 pepper – finely diced
1 teaspoon mixed herbs
1 teaspoon cumin
1 teaspoon chilli powder
1 jar passata
1/2 a tub of Seriously Strong Spreadable
4 tortilla wraps
200 grams Seriously Strong cheddar – grated
1 bag of salted tortilla chips – crushed
Heat the oven to 180 degrees. In a large pan add a touch of oil and cook the onion with the garlic until soft. Add the peppers and chicken turning until the chicken is browned and cooked through. Add the herbs, cumin, chilli powder and half the passata and cook until reduced by a third. Remove the pan from the heat and stir through half of the cheddar and the Seriously Strong Spreadable.
Take the tortillas and fill each with the chicken mixture, roll up and place seam down into a dish. Top with the remaining passata, the crushed tortilla chips and grated cheese then bake for 20 minutes or until the cheese is melted and bubbling. Serve and enjoy.