Enchiladas
Published: 13/01/2010
Ingredients:
• 4 flour tortillas
• 115g shredded seasoned chicken
• 1 small red onion, finely chopped
• 1 red pepper, chopped
• 2 tablespoons olive oil
• 225g Cheddar cheese, grated
The Sauce:
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 teaspoon chilli powder
• 3 tablespoons tomato puree
• 150ml chicken stock
• 2 tablespoons olive oil
• Salt
• Black pepper
• 1 teaspoon ground cumin
Method:
Making the sauce:
• Fry the onion in a saucepan for 10 minutes or until golden
• Add the garlic, chilli powder, tomato puree and stock
• Simmer for 5 minutes
• Season with salt, pepper & cumin
The Enchiladas:
• Preheat oven to 180C.
• Heat oil in frying pan and fry the red onion and red pepper for 5 mins or until soft
• Spread a spoonful of the sauce over each tortilla.
• Divide the chicken over the sauce
• Scatter the onion and red pepper over the chicken
• Top with 2/3 of the cheese
• Fold in the sides of the tortillas and roll to enclose the filling
• Place in greased ovenproof dish, folded side down
• Pour the remaining sauce over tortillas
• Sprinkle with remaining cheese
• Bake for 15 minutes or until the sauce bubbles and the cheese has melted
Photo Gallery
Enchiladas
