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PrintRED CHICKEN ENCHILADAS
Makes :
9
Preparation Time :
Cooking Time :
Preparation Method :
- Oven temperature 180°C / 350°F.
- To make sauce, hold chillies and tomatoes over a gas flame or place under a grill until skins are blistered and charred.
- Allow to stand for about 10 - 12 minutes or until cool enough to handle. Roast the onion until golden.
- Remove skins from chillies and tomatoes and roughly chop. Place chillies, tomatoes and onion in a food processor and process to a puree.
- Transfer the puree in a saucepan, stir in oregano along with stock, simmer to low flame for 10 minutes or until sauce thickens.
- Spread each tortilla with a little sauce, then top with a little chicken and feta cheese. Roll up and place enchiladas side by side in an ovenproof dish.
- Spoon over remaining sauce, scatter with remaining feta cheese and bake for 15 - 20 minutes.
INGREDIENTS
- 250 grams cooked chicken, shredded
- 9 corn tortillas, warmed
- 100 grams feta cheese, crumbled
Red Chili Sauce
- 7 pasilla chillies, soaked in warm water until soft
- 3 tomatoes
- ½ onion, peeled
- 2 teaspoon chopped fresh oregano
- 250 ml chicken stock
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Posted Tuesday, February 7, 2023 at 1:03:26 PM