4-5 homemade tortillas, prepared according to the recipe from our website
Filling (for 4-5 tortillas)
500 g chicken breast meat
½ red bell pepper
½ green bell pepper
1 can (400g) red beans
1 can (400g) corn
Ground chili pepper
salt
pepper
Vegeta
Grilled chicken spice mix
2 tbsp tomato puree
250 g grate cheese (Gouda)
Half a head of lettuce (Crystal)
2 fresh tomato
Sauce
Sour cream
2 tbsp ketchup
2 tbsp SOLIA AROMA oil
Filling:
Cut chicken into strips or cubes, whichever you prefer, season with chicken seasoning mix and add a tablespoon of SOLIA AROMA. Leave for several minutes to react.
Heat wok or a deep pan (wok is better if you have one). Add some SOLIA AROMA oil and cook chicken in it. Continue to cook chicken in a covered dish for about 15 minutes to retain not only the flavor but also the soft texture of the meat (this is why wok is better; it has a spherical lid to serve this purpose).
When chicken is almost done, clean and cut pepper first into halves and then into strips, add the strips of pepper to chicken and stir. Add beans and corn 3-5 minutes later, both of which you have drained and washed under a stream of water. Stir all the ingredients in the wok and add spices, 2 tablespoons of pureed tomato, chili pepper, Vegeta, salt and pepper (spice the dish moderately, but you can add more chili pepper if you prefer it hot). Continue to cook the dish in a low flame for 2 more minutes. Remove from the fire and leave in a covered dish.
Sauce
Mix all the ingredients. If these ingredients are not to your taste, you may use just sour cream seasoned with some chives and parsley.
Place 3-4 tbsp of meat topping on a tortilla, then top with 2-3 teaspoons of sauce and grated cheese of your choice.
Roll the tortillas into enchiladas making sure the filling does not run out (enchiladas are rolled the same way as pancakes, with their ends untucked and open).
Cover each rolled enchilada with 2 teaspoons of sauce and plenty of grated cheese, bake for some 1, 30 min. in microwave oven or longer in a regular oven or until the cheese melts.
Remove from the oven and garnish with lettuce cut to long strips and diced tomatoes.
Enchiladas prepared in this manner require more time to make but homemade tortillas give this dish a special flavor. Bimal’s advice to you is to make your own instead of buying readymade tortillas. When you taste the dish, dish you will be convinced the extra effort was worth your while.
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