Do you want to cook Enchiladas for your family, friends OR just for yourself? You don’t need to buy a box of Enchilada Kit. My ‘Quick & Easy Enchilada Sauce’ is absolutely easy to make if you have a can of Tomatoes, and you can freeze leftover sauce. Stir-fry the ingredients and season with Salt & Pepper. Then you wrap the ingredients with Tortillas, cover with the Sauce and Cheese, then bake in the oven. It’s easy and delicious.

Makes

4 Servings (8 Pieces)

Ingredients

600g Chicken Fillets *Thigh OR Breast
1 Onion
1 Red Capsicum
1 tablespoon Oil *I used Olive Oil
Salt & Pepper
8 Tortillas *regular size
Quick & Easy Enchilada Sauce
1 cupful shredded Cheese *I used Cheese Mix for baking
1 tablespoon finely chopped Parsley

Method
  1. To cook Enchilada Sauce, heat Oil in a saucepan over medium heat, cook Onion and Garlic until soft. Add Spices and mix well. Add canned Tomatoes and bring to the boil. Add Sugar if required, and cook until slightly thickens. Season with Salt and Pepper.
  2. Cut Chicken Fillets, Onion and Capsicum into thin strips OR bite-size pieces. Heat Oil in a frying pan over medium high heat, cook Chicken, Onion and Capsicum, and season with Salt & Pepper. Divide into 8 portions.
  3. Preheat oven to 200℃. Oil a large baking dish, large rectangular cake tin, roasting pan OR a baking tray, etc.
  4. Place a Tortilla on a flat surface, spread 1 tablespoon of Enchilada Sauce, place 1 portion of Chicken mixture, and add some Cheese.


  5. Tightly wrap and place in the baking dish. Repeat with remaining ingredients.
  6. Cover with the remaining sauce, scatter shredded Cheese, and bake for 20 to 25 minutes OR until nicely browned. Sprinkle with Parsley and serve.