Mexican Chicken Enchilada Casserole | My Recipe

INGREDIENTS

adapted from the net :
½ kg chicken fillet cut into small strips
1 teaspoon red chilli paste
1 teaspoon garlic
½ teaspoon green chillies
1 teaspoon dhania (coriander) powder
½ teaspoon jeera powder
1 teaspoon oregano
½ teaspoon lemon pepper
1 teaspoon chicken spice
Squeeze lemon juice
Salt to taste
Handful cut dhania (coriander)
Handful cut spring onion

1 tin Mexican canned tomatoes

Assemble :
Wraps
Cream cheese
Sweet corn
Grated cheese
Avo ( optional )

METHOD

add the chicken to the pot with all the ingredients and cook until done .

Add the canned tomatoes to a pot and shimmer on low for 5 minutes . Add some salt and 1 teaspoon sugar

Boil sweet corn for 3 minutes

Preheat oven to 180degress
Assemble :
An a medium size Pyrex pour out half of the sauce to the dish equally .
Cut wraps into 4 and layer at the bottom until all the chutney is covered add some cream cheese . Sprinkle cooked chicken evenly on wraps followered by the sweet corn dhania (coriander) , spring onion and some cheese and repeat this process again from the tomatoe sauce to wrap and everything inside , lastly add 1 more layer of wraps add tomatoe chutney , sprinkle a good amount cheese dhania (coriander) , cubed avo and sweet corn and place in the preheated oven for 15 minutes

INFO & TIPS

This was so Devine
Can also be made with left over chicken .

WOULD YOU LIKE TO ?

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