Ingredients Serves 5-6 portions
- 4 breasts of chicken
- 1x onion
- 4x gloves of garlic
- 2x red peppers
- 1 red chili’s
- 1 tsp coriander ground
- 1 tsp cumin seeds
- 1 tsp paprika
- 1 tsp cayenne
- 250g red kidney beans (washed and drained)
- 500ml tomato passata
- 400g chopped tomatoes
- 300g chadder cheese grated
- 10g oregano
- 1pkt tortilla around 10 pieces
Method for Enchiladas
- 1) we cut the chicken into small cubes
- 2) peel chop the onion and add with the chicken
- 3) chop the garlic add with the onion and chicken
- 4) then do the peppers cut the peppers from the sides and cut them into cubes small cubes
- 5) chop the Chilli and add it with the chicken, onion, garlic and peppers
- 6) put a pot on the stove add some oil and add the chicken, onion, garlic, and the red pepper and cook for about 5 minutes
- 7) add the kidney beans cook for another minutes, then add the polpa di pomodoro and the passata juice and the oregano and bring to the boil and turn off
- 8) we start doing the tortilla rolls by placing the filling into the middle of the tortilla and roll and put into an oiled baking dish, repeat until you have filled in the baking dish then add the left over sauce on top and cover the top with the grate chadder
- 9) bake in the oven for 3 to 4 minutes in an oven temperature of 190c to 200c
- 10) take out and serve with side salad
- Note: if you like it spicier add more chillies
- If you using tin red kidney beans make sure that you wash them properly
