Wednesday, 16 September 2009

Chicken enchiladas...

Chicken enchiladas... (Serve 2-3)
Here is a great easy recipe which i love... It have make my own alter it to my own way as some of the ingredients are hard to find in Asia..
A: Enchilada Sauce
2 tablespoon olive oil
2-3 tablespoon butter
3 clove garlic (grated)
1/2 teaspoon cumin
2 1/2 tablespoons chili powder
1/2 teaspoon unsweetened cocoa powder
16 oz canned tomato sauce
1 cup water
1/2 brown sugar
1/2 cinnamon powder
B: Fillings
6 tortillas wraps
250 grams boneless chicken fillets
6 slices Montery Jack cheese

C: Toppings
250 grams shredded sharp cheddar cheese
Black pitted olives
Jalapeno peppers


1. Boil the chicken fillets till cooked. Once cooked, drain and let it cool.
2. Shred the fillets and set aside.
3. Heat olive oil and butter in a pot.
4. Add in the garlic and cumin. Fry for 1 minute.
5. Throw in the chili and cocoa powder and mix till combine.
6. Pour in the water and tomato sauce and stir well.
7. Add in the brown sugar, cinnamon powder and season well with salt.
8. Simmer till sauce becomes thick for 30 Min's.
9. Pre heat oven to 200 deg.
10. Take one tortilla wrap and spread the enchilada sauce evenly.
11. Divide the shredded chicken into 6 portions. In the my pic i only 5 tortillas..You can do 6..
12. Place the shredded chicken over the sauce.
13. Place the montery jack cheese slice over the chicken. I tear up the cheese into 2 as it cover the chicken evenly. You could also add 2 slices of jalapenos.
14. Roll the tortilla and place it into a baking dish.
15. Repeat the same step 10 - 14 for the next remaining tortillas.
16. Pour the remaining enchilada sauce over the tortillas, covering it evenly.
17. Sprinkle the shredded cheddar all over the sauce.
18. Lastly top with black olives and jalapeno over.
19. Bake till cheese melt for about 30 Min's.
20. Serve hot with sour cream and extra jalapeno...

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