Mandys chicken enchiladas

Name: Mandys chicken enchiladas
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: Enchilada sauce:; 1/3 cup oil; 1/3 cup plain flour; 500 g passatta sauce; 2 tbsp ground cumin; 2 tbsp dried oregano; 1 tbsp garlic powder; 1 tbsp onion powder; 1/2 tbsp chilli powder; 1 tbsp smoked paprika; 1/2 cup water to get the desired thickness of the sauce, or as needed; For the enchiladas:; 8 flour tortillas; 5 chicken breast sliced; 1 large onion sliced or diced; 1 large yellow pepper sliced or diced; 300 g grated cheese; oil for frying chicken

mandy @mandyoh20

A very easy dish but you get a lot of flavour

mandy @mandyoh20

A very easy dish but you get a lot of flavour

Saved

Ingredients

60 mins

4 servings

Enchilada sauce:
1/3 cupoil
1/3 cupplain flour
500 gpassatta sauce
2 tbspground cumin
2 tbspdried oregano
1 tbspgarlic powder
1 tbsponion powder
1/2 tbspchilli powder
1 tbspsmoked paprika
1/2 cupwater to get the desired thickness of the sauce, or as needed
For the enchiladas:
8flour tortillas
5chicken breast sliced
1large onion sliced or diced
1large yellow pepper sliced or diced
300 ggrated cheese
oil for frying chicken

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Steps

60 mins

1

Heat oil in a pan and once warmed add flour and mix well. Cook for 2 minutes,then carefully add passatta sauce it will bubble and spattered but keep on mixing.
2

Add all seasonings and cook for a further 10 minutes adding water to loosen texture of the sauce.
3

In a large saute pan cook chicken in a tbsp of oil, add veg and 3/4 of sauce cook for 10 minutes.
4

Allow chicken mix to cool slightly while oven heats up. 180℃/ 350℉. Get tortillas and add heapfuls of cooked chicken mixture between the 8 tortillas, roll up and place in an oven proof dish (if there's some remaining just put on top of rolled tortillas in the oven dish.)
5

Top with remaining sauce, add cheese, cook for 30 minutes covered, then remove foil and cook for 5-10 minutes until cheese is melted. Serve with a salad.