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Backpacker Meals #6: Fajitas and Enchiladas – How to Make Friends Instead of Alienate People #2

During my time at university, I think I probably treated myself to fajitas and enchiladas a few times too often. Mexican food is one of my favourites. They were also some of the only things I could eat well. Admittedly, they may not be the healthiest of meals or even the cheapest but if you’ve bought a pack of chicken for curry and stir fry and if you have lots of veggie bits as well then this can be a good way of using it up. Plus they are damn tasty.

If you can’t justify splashing out on all of dips (I like mine with sour cream and salsa) you can limit yourself to just the one. You can also use them to make some more travel friends, like the Ben & Jerry’s pancakes, if you feel like making a batch to share. After all, everyone loves a good fajita. 

Ingredients

      • Two chicken breasts
      • Four tortilla wraps
      • Pack of mushrooms
      • One onion
      • One red pepper
      • Seasoning (I prefer El Paso’s smokey BBQ)
      • Sour cream
      • Salsa
      • Cheese
      • Jar of tomato sauce (I generally use a cheap pasta sauce)

Fajitas- one portion 

Ingredients 

      • One chicken breast
      • Two tortilla wraps
      • A handful of mushrooms
      • Half an onion
      • Half a red pepper
      • Seasoning (I prefer El Paso’s smokey BBQ)
      • Sour cream (I prefer using sour cream and chive dip)
      • Salsa
      • Cheese

Recipe 

      • Slice onion, red pepper and mushrooms.
      • Slice chicken into strips and fry until browned on outside then add veg and fry until soft and chicken is cooked through.
      • Sprinkle on seasoning, mix in and then fry for a little longer
      • Share out the mixture between your tortillas (I generally use two but if they are small then you may need a third)
      • Spoon on the sour cream and salsa (you can also add guacamole if that’s your thing) and grate some cheese on top
      • Wrap them up and serve.

Enchiladas– one portion 

Ingredients 

      • One chicken breast
      • Two tortilla wraps
      • A handful of mushrooms
      • Half an onion
      • Half a red pepper
      • Seasoning (I prefer El Paso’s smokey BBQ)
      • Sour cream (I prefer using sour cream and chive dip)
      • Cheese
      • Half a jar of tomato sauce

Recipe 

      • Slice onion, red pepper and mushrooms.
      • Slice chicken into strips and fry until browned on outside then add veg and fry until soft and chicken is cooked through.
      • Sprinkle on seasoning, mix in and then fry for a little longer
      • Share out the mixture between your tortillas
      • Spoon on the sour cream (I don’t tend to put salsa in as there’s already a lot of tomato)
      • Wrap them up and put them in a baking tray. Cover them in the tomato sauce and generously grate cheese on top.
      • Bake them in the oven at about 200°C- I don’t know exactly how long they should be in for but I’m generally pretty hungry and parts of the tortilla may start to go hard so I don’t leave them in for long, just long enough for the cheese to melt.
      • Serve.

What to do with the leftovers? If you want to use lesser quantities of red pepper and onion then you can use the leftovers for a curry or a  stir fry. You can also use up that tomato sauce for a bolognese sauce or to go with some pasta and meatballs. Any leftover sour cream, salsa and cheese can be used for some nachos– you will be popular if you make and share these! Finally, if you end up with some tortilla wraps, you can use these to make some lunches and stuff them with whatever you fancy/have lying around.

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