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Chicken Enchiladas

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Ingredients

Enchilada sauce ingredients
Vegetable/olive oil
2 tins diced tomatoes
1 1/2 tbsp tomato paste
1 1/2 tsp dried oregano
1 tsp cumin
1 tsp garlic/onion powder
1 tsp smoked paprika
1/2 tsp cajun seasoning
1 1/2 tbsp brown sugar
Salt and pepper to taste
Filling ingredients
Vegetable/olive oil
1 small white onion, diced
680g boneless/skinless chicken thighs (diced into small pieces)
1 can black beans, rinsed and drained
2 cups fresh spinach, torn
1 small capsicum, chopped
90g grated cheese (tasty cheddar/mozzarella)
8 - 10 flour tortillas
Salt and pepper to taste

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Chicken Enchiladas

Cuisine:
  • Medium

Ingredients

  • Enchilada sauce ingredients

  • Filling ingredients

Directions

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Steps

1
Done

To make the enchilada sauce, heat the vegetable oil in a pan over medium heat. Add the tomato paste and spices. Cook through for a minute.

2
Done

Stir in tinned tomatoes, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.

3
Done

To make the enchiladas, preheat oven to 180°celsius. In a large pan, saute the onion until soft. Add in the chicken and cook for a few minutes until the chicken is cooked through. Season with cajun seasoning, salt and pepper.

4
Done

Add in the spinach and capsicum, and the tin of drained and rinsed black beans. Cook for a further couple of minutes, then remove from the heat.

5
Done

To assemble: Lay out a tortilla and spread with some enchilada sauce. Then add a generous spoonful of chicken mixture in a line down the centre. Sprinkle some grated cheese on top, and roll the tortilla up.

6
Done

Place seam-side down in an oven dish, and continue making the rest of the tortillas. When completed, pour enchilada sauce over top, and finish with another sprinkling of grated cheese. Bake uncovered for 20 minutes or until the enchiladas are cooked through. (The outside of the tortillas will be a little crispy).

7
Done

Serve hot, with salad, sour cream, red onions or extra toppings.

Note: Keep any leftover sauce in the fridge, in an airtight container, for up to two weeks.

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