Enchiladas / My Version

INGREDIENTS

1 kilo chicken fillet cut up into strips ( will shred after cooked )1 teaspoon freshly crushed garlic 1 teaspoon garlic 1 teaspoon ginger 1 tablespoon red chili pastesqueeze half a fresh lemon 1 teaspoon jeera powder ½ teaspoon lemon pepper 1 teaspoon dhana powder 1 tablespoon mochachos spice1 tablespoon taco seasoning red chili powder ( if u eat strong )pinch haldisalt to taste

1 big finely chopped onion2 tablespoon cream cheese / cream cheese spread grated cheese
tomato salsa :1 can Miami Mexican tomatosalt1 big sachet tomato paste basil / parsley 1 onion chopped fine water
OR SIMPLY JUST BUY THE SALSA FROM WOOLIES

tortilla : 2 cups flour ½ teaspoon salt ½ teaspoon baking powder 1 tablespoon oil ( I used olive )cold milk to make soft dough cover and leave to rest for 15 minutes

METHOD

cut wash and marinade chicken atleast 1 hour or over night . cook the onion until translucent in oil and little butter add chicken and cook until done . shred the chicken .
add the cream cheese while chicken is still hot and mix well and set aside .

add filling to the tortilla and roll up .

tomato salsa :
braise onions until translucent add the tomato can , salt and herbs and allow to simmer add 1 cup water allow for water to burn out slightly add the tomato paste and simmer for another 2 to 3 minutes and set aside ( shouldnt be runny )

tortilla :
add all the ingredients and make a soft dough .
make about 8 or 9 balls and roll roll thin .
on a tawa fry both sides only few seconds each .

ASSEMBLE :
in a pyrex or oven dish add some tomato salsa at the bottom. place all the chicken tortilla roll up on top pour and spread the remaining salsa ontop . sprinkle good amount of cheese . add jalapenos ontop cover with foil and bake for 15 to 20 minutes .

serve immediately.

have avo guacamole on the side as well as sour cream

INFO & TIPS

DEVINE !!!!

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