...Chicken Enchiladas

We were recently craving some Mexican food and came across some fresh made organic corn tortillas  while were shopping at Blush Lane Organic Market. We were inspired to make some chicken enchiladas based on a dish we had for dinner at a friends place (thanks, you know who you are!). For those who don't know an enchilada is essentially a stuffed tortilla, smothered in tomato sauce and cheese.  The rich flavours of the enchiladas are especially good with the contrasting fresh guacamole and salsa sides.  

- Flour tortillas (6)
- 2 chicken breasts, sliced into strips
- 1 onion sliced, thinly
- 2 red bell peppers, sliced thinly
- 1 jar of tomato sauce
- 2 cups of grated cheddar cheese
- 2 tbsp chilli powder
- 1/2 tsp cumin
- 1/2 bunch of cilantro, roughly chopped
- Salsa (freshly made or store bought)
- Guacamole (See recipe here)

1. Over medium heat, fry the onions and peppers until soft then add sliced chicken and cook through

2. Add 1 cup of the tomato sauce, cumin, chill powder and 1.5 cups of the grated cheese. Season with salt and pepper to taste and cook all the ingredients for over medium heat and set aside to cool slightly
3. Place some of the chicken mixture onto a fresh tortilla, roll and place them into an oven proof dish

4. Spoon over some of the remaining tomato sauce onto the rolled enchiladas, top with some salsa and the remaining cheese and bake in a 350 degree oven for 20 minutes
5. Serve with salsa, guacamole and sour cream


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