Enchiladas

RECIPE

Cook cubed chicken fillet with salt, red masala, red chili powder, lemon juice, dhana jeeru (cumin), pinch of arad (Turmeric), olive oil, Steers Peri Peri sauce, Nandos Medium Peri Peri sauce & tomato sauce. Add cubed peppers when halfway done.

Spread Nandos Perinaise or mayonnaise on each tortilla wrap and spoon the chicken filling in the centre. Roll up and lay them in an oven dish. Spread peri peri sauce on each tortilla and top with grated cheese. Bake in a moderate oven until cheese melts.

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