Step-by-Step Guide to Prepare Speedy My Chicken Enchiladas
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The variety of servings that can be served to make My Chicken Enchiladas is 2-3 people. So be certain this portion is sufficient to serve for your self and your beloved family.
Oh yes, just to add, the time needed to cook My Chicken Enchiladas is estimated to be around 1 hour 10 mins.
So, this time, let’s strive it, let’s differ My Chicken Enchiladas ourselves at house. Staying with easy elements, this dish can present benefits in helping to maintain the well being of our our bodies. You can also make My Chicken Enchiladas using 26 materials type and 6 manufacturing steps. Here’s the right way to make the dish.
These tasty stuffed enchiladas are a family favourite. It's comforting, filling, smoky with paprika and has a mild kick of spice from cayenne pepper. I either use chicken or turkey breast in this recipe however it can easily be adapted to be vegetarian too, simply add a meat alternative or extra veggies instead.
Tip: You can prep this dish ahead of time by filling the tortillas and laying them out in the oven proof dish then refrigerating – preparing the tomato sauce then leaving it in the saucepan until ready to bake. You then simply just have to pour over the sauce, add the cheese then bake when you're ready to eat.
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Substances and spices that must be Put together to make My Chicken Enchiladas:
- For the filling:
- 450 g Chicken (or turkey breast, sliced),
- 1 red and 1 yellow bell pepper, sliced, seeds removed,
- 1 large red onion, chopped,
- 2 tsp onion granules,
- 1.5 tsp smoked paprika,
- 1 tsp garlic powder,
- 1/2 tsp cayenne pepper,
- Salt and pepper to season,
- 2 tbsp vegetable oil for frying
- For the tomato sauce:
- 600 g tinned chopped tomatoes,
- 1 tbsp tomato paste,
- 2 sprigs fresh thyme,
- 1 tsp dried oregano,
- 1 tsp smoked paprika,
- 1/2 tsp garlic granules,
- 1 tsp granulated sugar,
- 1 Pinch red chilli flakes, to taste,
- Salt and pepper to season,
- 4 large tortilla wraps, (I used wholemeal),
- 100 g grated cheese, (I used reduced fat),
- To serve:
- Crème fraiche or soured cream,
- Freshly chopped chives
Instructions to make to make My Chicken Enchiladas
- Heat up a saucepan over a medium-low heat. Add in the tomato paste, oregano, smoked paprika, garlic powder and chilli flakes. Fry for a few seconds then add in the tinned tomatoes. Stir. Season well with salt and pepper and add the sugar. Stir again and add the sprigs of fresh thyme. Place over a lid and simmer on medium-low heat.
- Add vegetable oil to a skillet or large frying pan. Once hot add in the onions. Fry for a couple of minutes then add the sliced turkey/chicken and the bell pepper slices. Fry over a medium heat until the turkey/chicken slices are opaque all over. Season with salt and pepper.
- Add in the smoked paprika, cayenne, garlic powder and onion granules. Stir well until the ingredients are coated. Fry for another 2-3 minutes. Remove from the heat.
- Check on the tomato sauce. It should have thickened slightly. Stir and remove from the heat. Fish out the sprigs of thyme and discard them.
- Preheat your oven to 180 (fan) or gas mark 6. Assemble the wraps by placing in some of the turkey/pepper/onion mixture into each then rolling them up, like you would a burrito, tucking in the ends.
- Spoon a little of the tomato sauce into the base of your oven proof dish to form a thin layer then lay the rolled up filled tortillas inside, one by one next to each other in a row. Pour over the remaining tomato sauce. Scatter over the grated cheese. Bake in the oven for approximately 15-20 minutes or until the cheese is golden and bubbly. Leave to cool for a couple of minutes before serving it up. Dollop over some cooling crème fraiche and garnish with a few fresh chives. Enjoy! 🙂
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