Mad Butcher's Butcher Est. 1971

+09 521 0903

Chicken Enchiladas

INGREDIENTS

- 1 tbsp olive oil
- 500g Tegel Lean & Lite Skinless Breast Fillets
- sliced thinly
- 1 onion
- finely chopped
- 1 clove garlic
- crushed
- 1 green pepper
- finely chopped
- 1 tsp ground cumin
- 1 400g can Mexican tomatoes
- 1/4 cup water
- 1/4 cup tomato puree
- 12 corn or flour tortillas
- 1 cup grated tasty cheese
Serves :
Cooking time:

METHOD

Preheat the oven to 180°C.

Heat the olive oil in a frying pan. Add the chicken and brown over medium heat. Remove the chicken and set aside.

Add the onion, garlic and green pepper to the pan and cook over medium heat until the onion is soft. Add the ground cumin and cook for a further minute. Add the Mexican tomatoes, water and tomato puree and bring to the boil. Simmer for 2 minutes.

Place half of the tomato mixture into a bowl and set aside.

Add the chicken to the pan and simmer for 4 to 5 minutes or until the chicken is just cooked.

Spread some of the reserved sauce onto each tortilla then place 2 to3 tablespoons of the chicken mixture on one end. Roll up and place in a lightly greased oven proof dish. Pour the remaining sauce on the top of the enchiladas then sprinkle with the grated cheese.

Bake in the preheated oven for 15 to 20 minutes or until the top is golden and the enchiladas are heated through.

© Copyright 2012 Tegel Foods Ltd

RELATED RECIPES

Baked Lemon Grass and Chilli Chicken

Baked Lemon Grass and Chilli Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Tandoori-spiced chicken drumsticks

Tandoori-spiced chicken drumsticks

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Roast chicken and caramelised alliums

Roast chicken and caramelised alliums

Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...