Enchilada
- 30 Mins
- 10 Ingredients
- Medium
The Mexican way of saying that this is a rolled corn tortilla stuffed with meat (chicken is a classic, but shrimp and beef work just as fine) and covered with a tomato or chili sauce.
What to shop
Serves {0} portions
| 1 packet Santa Maria Tortilla Original Medium (8 pack) |
| 1 packet Santa Maria Fajita Spice Mix Original |
| 1 jar Santa Maria Taco Sauce Medium 230 g |
| 3 pcs Onions, finely chopped |
| 100 ml Water |
| Kidney Beans |
| 500 g Chicken breasts |
| 100 g Sweetcorns |
| 200 g Grated cheese |
How to prepare
- Fry the onions together with the chicken breast. Add the Enchilada Seasoning Mix and the water. Stir and leave to simmer for around 2–3 minutes without a lid.
- Add the Taco Sauce Mild, the beans and the sweetcorn, and simmer for a short while on a low heat.
- Fill the tortillas with the chicken, roll them up and place them in an ovenproof dish. Pour the Taco Sauce Mild over the top, and sprinkle with the grated cheese to taste. Place the dish in the oven for 8–10 minutes at 200°C.
For extra flavour add some cottage cheese to your filling before folding up the enchiladas to make them deliciously creamy.