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#WFD – Chicken and Mushroom Enchiladas
An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce.
POLOKWANE – Olé! These chicken enchiladas are sure to create a mexican fiesta in your tummy!
An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables or combinations.
In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. There are now many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form.
Ingredients
- 15ml oil
- 1 x red onion, chopped
- 125g mushrooms, sliced
- 1 x green pepper, chopped (seeded)
- 1 x bottle tomato pasta sauce
- 3ml Robertsons Origanum
- 500ml chicken, diced and cooked
- 1 x KNORR Chicken Stock Pot
- 6 x flour tortillas
- 100ml mozzarella cheese, grated
- 250ml cheddar cheese, grated
- 250ml sour cream
Method
- Preheat oven to 180°C
- Heat oil in a large frying pan and sauté the onion, green pepper and mushrooms until tender
- Add origanum, chicken and Knorr Chicken Stock Pot and allow to heat through
- Spread the base of each tortilla with a tablespoon of the tomato pasta sauce
- Add the chicken and mushroom mixture in the centre of each tortilla
- Combine the cheeses and set aside ½ cup
- Sprinkle the cheese over the chicken, roll up the tortillas and place seam side down in the prepared dish
- Repeat with remaining tortillas
- Pour remaining sauce over the enchiladas and sprinkle with the reserved cheese
- Cover and let stand for 1 hour
- Bake covered for 30 min until the enchiladas are heated through and the cheese is bubbling
- Serve hot with sour cream.
This recipe was provided by What’s for Dinner.
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