Enchiladas (Annabel Karmel) - by Venus

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Enchiladas (Annabel Karmel) - by Venus Empty Enchiladas (Annabel Karmel) - by Venus

Post by Venus on Mon 22 Mar - 15:54

This is an easy enchiladas recipe and is absolutely scrumptious. This easy enchiladas recipe has become a firm family favourite with my three children. Wraps are the new trendy food and enchiladas are very popular with children. It’s a great way to sneak some extra veggies into their diet. An Enchilada is a Mexican dish where you fill a tortilla with a variety of fillings such as shredded chicken, beef, vegetables or beans, then cover with a sauce and some grated cheese. The filled tortillas are then baked in the oven until cooked and the cheese is melted and golden. This is my favourite enchilada recipe – you can make it with minced chicken or turkey.

8 flour tortillas, about 19cm (7 ½ in diameter)
Tomato Sauce
2 tbsp olive oil
1 red onion, finely chopped (260g)
1 tsp crushed garlic
1 tsp dried oregano
2 x 400g tins chopped tomatoes
2 tbsp tomato puree
2 tbsp sundried tomato puree
2 tsp sugar

Chicken Filling
1 tbsp olive oil
1 clove garlic, crushed
1 red onion, chopped
1 red pepper, de-seeded and diced
1 small courgette, diced
350g minced chicken
200g grated Cheddar cheese

To make the sauce, heat the oil in a large saucepan and sauté the onion for 5 minutes, until soft. Add the garlic and cook for a further minute then add the remaining ingredients. Bring to a boil and simmer 20 minutes, until thick. Season with a little salt and pepper and blend until smooth.
For the chicken filling, heat the olive oil in a large frying pan or wok, stir in the garlic, onion, pepper and courgette. Cook for 5 minutes then add the chicken, stirring occasionally and season with salt and pepper.
Continue to cook for 7 to 8 minutes until the chicken is completely cooked through. Stir in half of the cheese until melted.
Heat oven to 200c/400F/Gas 6. Oil a large ovenproof dish.
Warm the tortillas slightly and divide the filling between them, spooning down the centre. Roll the tortillas up and put in the dish, seam side down. Spoon over the sauce then sprinkle on the remaining cheese.
Bake for 15-20 minutes, until the filling is hot and the cheese has melted.

Makes 8 portions
Suitable for freezing


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Enchiladas (Annabel Karmel) - by Venus Empty Re: Enchiladas (Annabel Karmel) - by Venus

Post by 2TA on Mon 22 Mar - 18:08

YUM! will try this soon :) thanks!
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