Enchiladas are perfect chill-out and weekend food. Fun to make and easy and delicious to eat, especially with bubbling melted cheese.
For the Enchiladas:
Pre-heat the oven to 120°C.
In a large saucepan fry the onions and courgettes in the olive oil until softened.
Add in the chicken and fry for approximately 2 minutes until the meat starts to change colour.
Add in the oregano, cumin, sugar, tomato puree and season with salt and pepper - stir well.
Cook for a further minute and then add in the chicken stock. Allow to cook for another 3 minutes until the sauce thickens then mix in the parsley. Warm the tortillas on a dry frying pan for 20 seconds on each side. Keep the tortillas soft and warm by placing them into a folded, slightly damp tea towel. Fill the tortillas with the chicken and roll them like a big cigar. Place them in an oven proof dish and cover with the grated cheese. Place in the oven for 45 minutes or until the cheese is golden and bubbling.
For the pickled cucumber:
Place the sliced cucumber in a large bowl and add the lime juice, extra virgin olive oil, chilli, vinegar, sugar and coriander and season with salt and pepper.
Leave to marinate for 20 minutes.
Serve the Enchiladas with the pickled cucumber.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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