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Home Dish My Chicken Enchiladas

My Chicken Enchiladas

Name: How to cook My Chicken Enchiladas - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 people
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

My Chicken Enchiladas

These tasty stuffed enchiladas are a family favourite. It's comforting, filling, smoky with paprika and has a mild kick of spice from cayenne pepper. I either use chicken or turkey breast in this recipe however it can easily be adapted to be vegetarian too, simply add a meat alternative or extra veggies instead.

Ingredient

Food ration :

2-3 people

Cooking time :

1 hour 10 mins

450 g

Chicken (or turkey breast, sliced),

red and 1 yellow bell pepper, sliced, seeds removed,

large red onion, chopped,

2 tsp

onion granules,

1 tsp

smoked paprika,

1 tsp

garlic powder,

1/2 tsp

cayenne pepper,

2 tbsp

vegetable oil for frying

600 g

tinned chopped tomatoes,

1 tbsp

tomato paste,

2 sprigs

fresh thyme,

1 tsp

dried oregano,

1/2 tsp

garlic granules,

1 tsp

granulated sugar,

1 Pinch

red chilli flakes, to taste,

large tortilla wraps, (I used wholemeal),

100 g

grated cheese, (I used reduced fat),

Cooking instructions

* Step 1

Heat up a saucepan over a medium-low heat. Add in the tomato paste, oregano, smoked paprika, garlic powder and chilli flakes. Fry for a few seconds then add in the tinned tomatoes. Stir. Season well with salt and pepper and add the sugar. Stir again and add the sprigs of fresh thyme. Place over a lid and simmer on medium-low heat.

* Step 2

Add vegetable oil to a skillet or large frying pan. Once hot add in the onions. Fry for a couple of minutes then add the sliced turkey/chicken and the bell pepper slices. Fry over a medium heat until the turkey/chicken slices are opaque all over. Season with salt and pepper.

* Step 3

Add in the smoked paprika, cayenne, garlic powder and onion granules. Stir well until the ingredients are coated. Fry for another 2-3 minutes. Remove from the heat.

* Step 4

Check on the tomato sauce. It should have thickened slightly. Stir and remove from the heat. Fish out the sprigs of thyme and discard them.

* Step 5

Preheat your oven to 180 (fan) or gas mark 6. Assemble the wraps by placing in some of the turkey/pepper/onion mixture into each then rolling them up, like you would a burrito, tucking in the ends.

* Step 6

Spoon a little of the tomato sauce into the base of your oven proof dish to form a thin layer then lay the rolled up filled tortillas inside, one by one next to each other in a row. Pour over the remaining tomato sauce. Scatter over the grated cheese. Bake in the oven for approximately 15-20 minutes or until the cheese is golden and bubbly. Leave to cool for a couple of minutes before serving it up. Dollop over some cooling crème fraiche and garnish with a few fresh chives. Enjoy! :)