Delicious Spoon

I had often read about chicken enchiladas and had no idea of what it was, really. But hubby was so delighted with this dish that it won’t be the last time!! So based on a recipe of Elise, from Simple Recipes …

Ingredients:

- 1 small onion, chopped

- 3 garlic cloves, chopped

- vegetable oil

- 1 500g can of tomatoes (chopped, peeled, whichever way you like them really)

- chili powder

- salt

- ground black pepper

- soft corn or wheat tortilla’s

- 330g grated cheese

- a whole chicken breast, cooked and shredded or chopped

Cooking instructions:

Preheat the oven.

Prepare the sauce: Coat a large skillet with oil and sauté the onions on medium heat until translucent, a few minutes. Add the garlic for a minute more. Add the tomatoes to the onions and garlic. Bring to a low simmer. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor.

Mix the chicken with some cheese and some sauce.

Prepare the tortilla’s: Heat a small light skillet on med-high heat. Add a teaspoon of oil to coat the pan. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas.

Assemble the enchiladas. Place a couple spoonfuls of the chicken mixture in the center of a tortilla and roll it up. Place in a baking dish and repeat with all the tortillas. Cover the tortillas rolls with the remaining sauce. Sprinkle with the remaining grated cheese.

Place in the oven and cook for 10 minutes, or until cheese is bubbly.

Serve with some salad and sour cream, enjoy!!!