Chicken Enchiladas | My Version

INGREDIENTS

½ kg chicken fillet cut into small cubes
1 teaspoon garlic
1 teaspoon red chilli paste
Squeeze half a lemon
1 teaspoon chicken spice
2 teaspoon taco seasoning
½ teaspoon paprika
1 teaspoon cumin powder
Salt .

1 Mexican canned tomato
Salt
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 ether chicken in the above and cook with 1 finely chopped onion .
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 : 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