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CHICKEN ENCHALADAS RECIPE

Thursday August 6th, 2009
ImageCHICKEN OR BEEF ENCHALADAS

Sauce
1 large onion finely chopped
2 garlic cloves crushed and finely chopped
1 medium red chili pepper finely chopped
1 desert spoon dried oregano
1 desert spoon dried coriander
2 tins chopped tomatoes
1 small tin tomato puree
2 tablespoons brown sugar
Olive oil

Filling
2lbs Beef Steak or Chicken Breast cut into strips
2 garlic cloves crushed and chopped
1 red onion sliced
1 red pepper cut into strips
1 green pepper cut into strips
1 tablespoon paprika
Black pepper
lb grated cheddar cheese
Oil

8 flour tortillas


First you need to make the sauce. So heat a frying pan and add olive oil to cover the base. Throw in the onion and garlic and fry rapidly avoiding any burning. Add the chili and stir in for a minute. Add the coriander and oregano and stir for another minute. Add the tomatoes and tomato puree and mix well. Simmer for five minutes. Add sugar and simmer for a further fifteen minutes adding water (or Mexican beer) to keep the sauce liquid.

Heat another pan and add oil to cover the base. Throw in onion, peppers and garlic and stir vigorously for three minutes. Add the meat and stir till brown. Sprinkle with paprika and black pepper and stir until everything is coated. Cook for a further 5 minutes and remove from heat.

Lay out a tortilla and place some filling in a thick strip just off centre. Sprinkle some cheese onto the filling and roll up. Place the tortilla into an oven dish. Repeat until all the tortillas are filled. Pour the sauce over the enchiladas and sprinkle the remaining cheese on top. Place in a medium over for ten minutes.

Serve with guacamole, salad and Mexican beer.
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