Let’s make ENCHILADES with a twist
Let’s make ENCHILADES with a twist– Fresh tasty, sticky cheesy and oh so yummy that my kids always for a second helping.
- 8 Corn tortilla wraps
- 1kg chicken fillets cut into strips
- 1 Tin Corn Chakalaka
- 500ml pomodoro sauce (from previous recipe)
- Grated Mozzarella cheese
- Grated Cheddar Cheese
- Spring onion
- Sour cream
- Salt & Pepper to taste
- Oil to fry
- White sauce
MethodPre heat your oven to 180% Lightly season chicken with Chicken spice of your choice. (I use Robertson chicken spice).
Heat some oil in a deep pan and fry your chicken till tender. Add pomodoro sauce to the pan and simmer for 3mins.
Now add 1 tin of corn chakalaka to your pan, add salt & Pepper to taste and simmer for a further 3 mins
To assemble: Tortilla – Heat tortilla in microwave for 30seconds till tortilla is soft enough o work with. Place tortillas on a working surface, add 1/8 of the filling to the tortilla and roll (Like a roti)
Add some pomodoro sauce to the base of your casserole dish and layer the tortilla closely together in one row in the dish.
Topped with homemade white sauce and both cheeses.
Place in oven and bake till cheese becomes a crispy layer
To serveDish the tortilla onto a plate, Spoon over sour cream and spring onion Serve with a green salad