Monday, 12 October 2009

Chicken Enchiladas

Preparation time: 45 mins | Cooking time: 45 mins

We like to try new cuisines and once had an opportunity to have Mexican food. As their food is not very bland I was very fond of it. I wanted to try it out at home and it was a indeed a great family dinner.

Flour tortillas-4
Tomato puree-1cup
Pepper powder-1/2tsp
Olive oil-1tbsp
Cheddar cheese(grated)-1cup
Sour cream-1/2cup
Salt to taste

For filling
Boneless chicken(diced)-250gms
Mixed peppers(diced)-1cup
Chilli flakes-1tsp
Olive oil-2tbsp
Salt to taste

Heat the oil in a pan, add onion, garlic & saute for 5 minutes. Now add the tomato puree, oregano, pepper powder and salt, bring this to boil. Cool the mixture and grind it to a fine paste.

Chicken filling
Heat the oil in a pan, add the chicken pieces and cook until 3/4th done. Add onion, mixed pepper, salt & the chilli flakes and saute for 10 minutes. Add about a tbsp of the sauce kept ready and mix all of them together.

Heat oven to 200c/400F/Gas mark 6. Oil a large ovenproof dish.

Warm the tortillas slightly and divide the filling between them. Spread it down the centre of the tortillas and roll them up and put it in the dish, seam side down. Pour over the sauce then sprinkle on the cheese.

Bake for 15-20 minutes, until the filling is hot and the cheese has melted.

Serve with the sour cream poured over the tortillas.


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