Chicken Enchiladas | My Version

INGREDIENTS

½ kg chicken fillet cut into small cubes 1 teaspoon garlic1 teaspoon red chilli pasteSqueeze half a lemon 1 teaspoon chicken spice 1 tablespoon Mochachos spice 1 teaspoon taco seasoning ½ teaspoon paprika 1 teaspoon cumin powder Salt .
Salsa - woolies salsa or 1 Mexican canned tomatoSalt 1 teaspoon oregano
Wraps store bought or home made 1 ¾ cups flour ½ teaspoon salt 120g butter Cold milk to make soft dough
Grated cheese Veggies : Pepper Onion Tomatoes dhania (coriander) Jalapenos
Sour cream

METHOD

Marinade chicken in the above and cook u til done .
Wrapper dough : Add all the dry ingredients. Add soften butter and crumb it with fingers.Add milk and form a soft dough . Roll it out very thin and fry quick quick about 5 seconds each side, using no ghee (Clarified butter) or oil . Approx 6 to 8 depending on size .
Tomato salsa if u making Store bought from Woolies or Add tomato or canned tomatoes to a pot , add oregano and salt burn out water .
Assemble : Place all the wraps on your kitchen counter. Spread cream cheese or sour cream on the wraps. Add some of the prepared tomato or store bought salsa Add chicken Cubed veggies .
Fold them close .
Pour some salsa at the bottom on Pyrex then Place the wraps in a Pyrex . Pour some more salsa over the middle . Sprinkle a good amount cheese , garnish with oregano or dhania (coriander). Bake for atleast 15 minutes and serve immediately .
Use the remaining sour cream for dipping

INFO & TIPS

I sometimes add corn too .

WOULD YOU LIKE TO ?

COMMENTS