Recipes
Seafood enchilada pie
Neatly portioned tortilla wraps hold chilli flavour bombs and smoky peppers drenched in a tomato sauce.
Neatly portioned tortilla wraps hold chilli flavour bombs and smoky peppers drenched in a tomato sauce.
Cook: 1 Hour 10 Mins
Serves: 6
Price: £1.82 per serving
Nutritional Information
Each 262g serving contains
Energy
4022kj
367kcal
4022kj
367kcal
18%
Fat
12.6g
12.6g
Med
18%
18%
Saturates
4.5g
4.5g
Med
23%
23%
Sugars
9.7g
9.7g
Low
11%
11%
Salt
1.10g
1.10g
Med
18%
18%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1535kj/367kcal
Typical energy values per 100g:
1535kj/367kcal
Ingredients
2 Green Peppers
1 bunch Spring Onions, trimmed
1 tbsp Olive Oil, plus extra for greasing
2 Garlic cloves, finely sliced
15g fresh Coriander, stalks finely sliced, leaves picked
2 Red Chillies, finely sliced
500g Tomato Passata
2 Limes, 1 juiced, 1 cut into wedges
340g Asda Hearty Fish Pie Mix, cut into 3cm chunks
Asda 8 Tortillas Wheat & Corn
150ml Asda Fresh Reduced Fat Soured Cream
30g Mature Cheddar, grated
30g Feta Cheese, crumbled
75g Cherry Tomatoes, quartered
Green Salad, optional to serve
Method
1
Preheat the oven to 200°C/180°C fan/gas 6. Put a griddle pan over a high heat. When smoking hot, char the peppers and whole spring onions until blackened and soft. Remove from heat, place into a bowl to one side and cover with cling film or a plate.
2
Heat the oil in a frying pan over a medium heat. Add the garlic, coriander stalks and 1 sliced red chilli and fry for 3–4 mins, stirring constantly, until lightly golden. Pour in the passata and bring to a simmer. Reduce the heat to low and cook for 10–12 mins, until thickened.
3
Deseed and remove the blackened skin from the peppers. Slice them into strips and transfer to a bowl. Cut the spring onions in half across the middle and add to the peppers. Squeeze in the juice from 1 lime and add in the fish pie mix, season lightly and gently stir to combine.
4
Lightly grease a 20x25cm baking dish. Divide the filling equally between the tortillas and roll them up tightly. Line them up in the baking dish, making sure that the seal is at the bottom. Pour over the tomato sauce, spreading it over top of the rolled-up tortillas.
5
Combine the soured cream, cheddar and feta, reserving a small handful of each, in a bowl. Dot this over the tortillas and then sprinkle over the remaining cheese. Bake for 20–22 mins, until bubbling and golden brown.
6
Scatter over the reserved sliced red chilli, cherry tomatoes and coriander leaves. Serve with extra lime wedges and a green salad, if you like.