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My Chicken #Enchiladas With Monteray Jack Cheese to Finish π
Introduce
Chef :
Maureen πMy Chicken #Enchiladas With Monteray Jack Cheese to Finish π
Quite alot of ingredients in these#Chicken wraps a little spicy too. I must be mad a hot day like this but you can have them cold with a Cool Salad
#Universitymeals freeze them too seperate. #Dinner
Ingredient
Food ration :
6 servingsCooking time :
1 hr altog
2 tbls
olive oil
3 cloves
garlic crushed
1/2
a Courgette
2 cups
sweetcorn
1 can
tomatoes
1/2 cup
chicken stock
1 tsp
black pepper
1 tsp
sea salt
2 handfuls
spinach
200 g
Monteray jack cheese
1/2 tsp
chilli
1 squeeze
lemon juice
Cooking instructions
* Step 1
Some of the ingredients
* Step 2
Heat the oil in the pan and fry the onions for 2 mins then add the garlic and add salt and pepper
* Step 3
After 1 minute add the chicken and mix in
* Step 4
Cook until the chicken is coloured all over
* Step 5
Add the courgettes and sweetcorn and mix and cook in.
* Step 6
When all has cooked add the can of tomatoes
* Step 7
Mix then add the chicken stock
* Step 8
Add the chilli but keep a few slices for the finish
* Step 9
Some chillies left for the finish
* Step 10
Let it cook for 5 minutes add a squeeze of lemon juice
* Step 11
Add the sweet peppers and mix.
* Step 12
Last add the tomato puree and then the spinach mix it all up and add it to the wraps when cooled
* Step 13
In a large oven dish grease with olive oil and on a flat surface put the wraps out and share the chicken mix equally in each wrap.
* Step 14
Roll the wrap and tuck the ends in carefully and place in the dish
* Step 15
My dish only held four so two go in another dish.
* Step 16
Divide the cheese amongst the wraps and finish with a little chilli pepper on top.
* Step 17
Add them to a preheated medium heat oven for 15-20 minutes.
* Step 18
Serve hot or cold. With some nice Salad and a mint yogurt dip.
Note: if there is a photo you can click to enlarge it
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