My Chicken #Enchiladas With Monteray Jack Cheese to Finish 😁
Quite alot of ingredients in these#Chicken wraps a little spicy too. I must be mad a hot day like this but you can have them cold with a Cool Salad
#Universitymeals freeze them too seperate. #Dinner
My Chicken #Enchiladas With Monteray Jack Cheese to Finish 😁
Quite alot of ingredients in these#Chicken wraps a little spicy too. I must be mad a hot day like this but you can have them cold with a Cool Salad
#Universitymeals freeze them too seperate. #Dinner
Open in Cookpad AppSteps
- 1
Some of the ingredients
- 2
Heat the oil in the pan and fry the onions for 2 mins then add the garlic and add salt and pepper
- 3
After 1 minute add the chicken and mix in
- 4
Cook until the chicken is coloured all over
- 5
Add the courgettes and sweetcorn and mix and cook in.
- 6
When all has cooked add the can of tomatoes
- 7
Mix then add the chicken stock
- 8
Add the chilli but keep a few slices for the finish
- 9
Some chillies left for the finish
- 10
Let it cook for 5 minutes add a squeeze of lemon juice
- 11
Add the sweet peppers and mix.
- 12
Last add the tomato puree and then the spinach mix it all up and add it to the wraps when cooled
- 13
In a large oven dish grease with olive oil and on a flat surface put the wraps out and share the chicken mix equally in each wrap.
- 14
Roll the wrap and tuck the ends in carefully and place in the dish
- 15
My dish only held four so two go in another dish.
- 16
Divide the cheese amongst the wraps and finish with a little chilli pepper on top.
- 17
Add them to a preheated medium heat oven for 15-20 minutes.
- 18
Serve hot or cold. With some nice Salad and a mint yogurt dip.
Cooksnaps
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