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Chicken Enchiladas Recipe

   
 

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     Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
For the sauce -
560g Passata (sieved tomato)
1 large onion finely chopped
3 cloves of garlic (crushed)
1 1/2 tbsp chilli powder
1/2 tsp sugar
1/2 tsp salt
Black pepper
 
For the enchilada
600g Chicken fillet
8 corn tortilla
240g cheddar cheese
Oil for frying
1 tsp whole cumin (optional)

Instructions
Slice the chicken into thin strips. In a large pan or wok add 2tbsps groundnut(peanut) oil and heat. Add whole cumin seeds (this step is optional). Fry these for a minute then add the chicken and cook until done. Remove chicken to a plate and allow to cool.
To make the sauce finely chop an onion and fry in tbsp of olive oil (not extra virgin) in a large flat bottom pan. Once the onion has started to go clear, add your jar of passata, with the crushed garlic, chilli powder, sugar, salt and a large grinding of black pepper. Heat for 15mins or so. You can now blend the sauce if you prefer a smooth sauce.
To prepare the tortilla we will add a small amount of groundnut oil to a frying pan. Take a tortilla and place into the enchilada sauce coating both sides. Add this to the frying pan and heat until the tortilla goes soft and starts to bubble. Flip over and do the other side. Remove from heat and allow to cool. Repeat for the remaining tortilla.
Meanwhile grate the cheddar cheese, mix in around 2/3 of the cheese with the chicken. Take a tortilla and add a portion of the chicken and cheese mixture and a small amount of sauce. Roll it up and place in a greased baking dish. Do this for all the tortilla to fill the dish. Finally pour over remaining sauce and sprinkle the remaining cheese over the top. Bake at 180DegC (360F) for about 20mins or until the cheese starts to brown and bubble.
Serving Suggestions
Serve with sour cream.


Originally Submitted
4/7/2008





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