Saucy Chicken Enchiladas

17 Nov

I love all Mexican food but I think enchiladas have to be one of my favorite dishes. This is due to my devoted obsession to anything toasted! I just love the crispness of it and I find when my food has that amazing crunchy texture, I just can’t resist it. This enchilada recipe has soy sauce which I’m pretty sure isn’t traditional but it does taste delicious. To make it more spicy you can add extra chilli powder or even add some finely chopped fresh chilli. I use grated mozzarella in this recipe but I actually think a ball of mozzarella, sliced thinly, works better or use any other cheese that tickles your fancy (A.K.A. that you like!). Serve it with a fresh crisp salad that adds a lightness and extra veggies to your meal.

Saucy Chicken Enchiladas (Serves 4)

450g chicken breasts, sliced into strips

1 large onion, diced

1tbsp olive oil

2 peppers, your choice of color

400g tin chopped tomatoes

2tbsp soy sauce

1/2 chicken stock cube

1/2tsp chilli powder

8 tortilla wraps

1/2 ball mozzarella, sliced/ grated

  • Preheat the oven to 200ºc/400ºf and lightly grease a large oven proof dish.
  • Heat the olive oil in a large frying pan, add the chicken and onion and fry until the chicken is fully cooked.
  • Add the peppers and cook for 2-3mins. Pour in the tinned tomatoes and soy sauce, then crumble in the stock cube and sprinkle in the chilli powder.
  • Mix to combine and bring to a bubble. Turn the heat down to low and cook for about 10mins or until the sauce thickens slightly.
  • Spoon some of the mixture into each tortilla and lay them side by side in the dish with the loose side of the tortilla tucked underneath it. Sprinkle with cheese and bake in the oven until the cheese melts, about 5-10mins.
  • Serve straight away with a crisp salad.
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