Sunday, August 5, 2012

20120805 Chicken Enchiladas

Enchiladas are easy to make and very yummy, so they are perfect for weekend dinner. I usually made this with chicken and onions only, but as I have a red bell pepper sitting quietly in the fridge, I thought I would add it to the dish too. Who knows, it actually gives the enchiladas more flavor and texture - thumbs up!

2 cups cooked and shredded chicken
1 onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, finely chopped
1 cup, freshly chopped coriander leaves
8 soft tortilla wraps
1 cup creme fraiche
1 cup taco sauce
grated cheese
olive oil
salt and freshly grounded black pepper

1. Heat the oven to 175 degree C.
2. In a bowl, mix the creme fraiche and taco sauce together. Spread 1/3 of the cream and taco sauce mixture in a baking dish.
3. Heat some olive oil in a pan and fry the garlic and onion until fragrant. Add the chicken and pepper and cook until pepper turns soft. Lastly add coriander leaves and mix well. Remove pan from heat.
4. Spoon the chicken mixture into a tortilla, top with 1 tbsp of cheese, roll up. Place the enchilada seem side down into the baking dish. Repeat and make 8 enchiladas.
5. Pour the remaining cream and taco sauce over the enchiladas. Cover the dish with foil and cook in the oven for 20 minutes.
6. Generously sprinkle cheese over the enchiladas and cook in the oven (uncovered) for a furtther 10 minutes, or until the cheese turns nice and golden.

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