Enchiladas

INGREDIENTS

6 large white tortillas wraps Red, yellow and green peppersPunnet sliced mushrooms 4 chicken breasts 1 big onion4 big chopped tomatoes10ml Origanium Salt Teaspoon white ground pepper Sprigs of fresh danya15ml crushed garlic 2 teaspoons paprika (smoked)2 green chillies - split 4 tablespoons tomato pasteTablespoon of sugar - depends on your taste1 sprig spring onion 1 cup cheddar cheese 1 cup Sour cream 1 guacamole ( avo smashed with salt, pepper , chilli flakes and a squeeze of lemon)

METHOD

Slice onion and fry in little oil until golden brown (add water little at a time) Slice peppers and add, braise until soft Add mushrooms and sautée until done Put aside Cut chicken into strips and toss paprika until all chicken coated, leave for 15 minutes. Fry in a little oil with chillies and spring onion until done In a pan, add a little oil on low heat and add garlic. Add the chopped tomatoes and all the other spices and braise until reduced to a chunky consistency. Add a sprig of chopped danya, tomato paste and a half cup of warm water. Once the tomatoes have reduced to a sauce, simmer on a low heat and add water if you don't want it too thickNow assemble your enchiladas. Take a tortilla, add some mixed peppers and mushrooms, and then your chicken, top with a 2 tablespoons of the tomato sauce mixture and fold into a wrap. Repeat with the remaining tortillas until all ingredients are used Once done, place in ovenproof dish, top with the remaining tomato mixture and add the cheese. Lastly, add the chopped danya and bake in a preheated oven at 180 degrees for 20 minutes or until the cheese is melted and the sauce has heated through Serve hot with sour cream and guacamole Enjoy xxxxx

POSTED ON

18 Jun 2021

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