Ingredients
Chicken Filling
- Oil 2 tbsp
- Onion 1 medium, chopped
- Ginger garlic paste 1 tsp
- Bell pepper 1, chopped, any color
- Chicken 200 grams, cut into thin strips
- Salt to taste
- Black pepper powder 1/2 tsp
- Paprika powder 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1/2 tsp
Enchilada sauce
- Oil 1 tbsp
- Tomato paste 2 tbsp
- Oregano 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Red chili powder 1/2 tsp
- Salt to taste
- Ginger garlic paste 1 tsp
- Tomatoes 2 medium (blended with a little water)
- Water 1 cup
Other
- Tortillas 5 big or 7 small
- Mozzarella cheese
- Dried parsley
Preparation
- Chicken Filling: heat oil in a pan and add onion and Ginger garlic paste. Sauté until fragrant.
- Add bell peppers and cook for 1 minute.
- Add chicken along with all the spices. Cook until chicken is well done.
- Enchilada sauce: In a sauce pan add oil and all the other ingredients.
- Bring to boil and then cook for 3-4 minutes until raw tomatoes are cooked.
- Assembly: In a baking dish, brush some enchilada sauce.
- Take one tortilla and brush the sauce over it. Place cooked chicken and mozzarella cheese on it and roll the tortilla. Place in the tray.
- Repeat the process for all tortilla.
- Lastly, brush the tortilla rolls with sauce and cover with mozzarella cheese.
- Sprinkle some parsley on top.
- Preheat the oven at 220 °C.
- Place the enchiladas in the preheated oven and cook at 220 °C (both upper and lower rod) for 10-12 minutes until the cheese is bubbly and golden on top.
- Enjoy!
Chicken Enchiladas
Ingredients
Chicken Filling
- Oil 2 tbsp
- Onion 1 medium chopped
- Ginger garlic paste 1 tsp
- Bell pepper 1 chopped, any color
- Chicken 200 grams cut into thin strips
- Salt to taste
- Black pepper powder 1/2 tsp
- Paprika powder 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1/2 tsp
Enchilada sauce
- Oil 1 tbsp
- Tomato paste 2 tbsp
- Oregano 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Red chili powder 1/2 tsp
- Salt to taste
- Ginger garlic paste 1 tsp
- Tomatoes 2 medium blended with a little water
- Water 1 cup
Other
- Tortillas 5 big or 7 small
- Mozzarella cheese
- Dried parsley
Instructions
- Chicken Filling: heat oil in a pan and add onion and Ginger garlic paste. Sauté until fragrant.
- Add bell peppers and cook for 1 minute.
- Add chicken along with all the spices. Cook until chicken is well done.
- Enchilada sauce: In a sauce pan add oil and all the other ingredients.
- Bring to boil and then cook for 3-4 minutes until raw tomatoes are cooked.
- Assembly: In a baking dish, brush some enchilada sauce.
- Take one tortilla and brush the sauce over it. Place cooked chicken and mozzarella cheese on it and roll the tortilla. Place in the tray.
- Repeat the process for all tortilla.
- Lastly, brush the tortilla rolls with sauce and cover with mozzarella cheese.
- Sprinkle some parsley on top.
- Preheat the oven at 220 °C.
- Place the enchiladas in the preheated oven and cook at 220 °C (both upper and lower rod) for 10-12 minutes until the cheese is bubbly and golden on top.
- Enjoy!