Everyone goes crazy for these in my budget and international cookery classes
served with the mexican rice its the perfect combination
They are so easy and the flavour is tremendous my passion for Mexican food came about when I worked at Oz Mex
You can use burrittos for this I often make my own with just flour and water or sometimes I use yeast it works any way.
I also buy homebrand burritos you get 15 and they can be frozen.
Easy Chicken Enchiladas
1 burritos per enchilada
2 teaspns Canola Oil
2 cloves garlic crushed
½ cup onion diced finely or minced
½ cup capsicum cut finely
2 teaspns chilli powder
1 fresh jalapeno cut finely (remove seeds)Optional
1 can of blended tomatoes
1 teaspn sugar
½ teaspn cummin
½ teaspn salt
¼ teaspn pepper
water if needed or chicken stock.
Grated cheese
The secret to good chicken is to poach it in water so add chicken to a casserole dish with a chicken stock cube and just enough water to cover mix in with about 1/2 teaspoon of cummin or taco powder.
Cook till tender reserve Water stock for enchilada sauce Cut up chicken into small pieces
In a pot Heat oil sauté onion capsicum and Jalapenos/Chilli (Fresh or dried)until onion soft
Add blended tomatoes or blend in pan add stock from chicken being careful not making it too watery so do it slowly add more as it cooks and gets thicker
Add spices and bring to boil
Simmer 15 mins till thickens just slightly
If you like it hotter add more chilli powder
Add cooked Chicken to burritto bread also add a small amount of grated Cheese and a spoonfull of enchilada sauce roll up.
Place in casserole dish cover in enchilada sauce, place cheese on top
Bake in oven till cooked
Serve with Mexican rice
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