Monday, September 10, 2012

Chicken Enchiladas!

It's time for another savoury recipe. I tried this the other night for K's birthday, and they ended up a huge success. Completely made from scratch, you can't get much better than this. One enchilada filled me up nicely, and this recipe will fill 8 tortilla wraps, so you can serve at least 4 adults.

Here's what you'll need: 

First, either purchase tortilla wraps (about 8 inches) or check here for an easy home-made recipe. 
1/2 kilo chicken 
1 plain yoghurt
1/2 cup shredded cheese
2 large onions
2 large tomatoes
2 medium bell peppers (I used one red, one green)
1 large carrot
1 pepper (or more, depending on how spicy you want the salsa)
2 tbsp Olive Oil
2 tbsp Tomato Paste
2 lemons squeezed
1 tbsp vinegar
1 teaspoon minced garlic
1/2 teaspoon cumin 
1/2 teaspoon black pepper
Salt to taste

The first thing you'll need to do is prepare the tortillas if you are doing home-made. 


1. Chop one of your onions. In a medium saucepan, add 1 tbsp of Olive Oil and your chicken. Cook the chicken through, remove from heat and let cool down. 

Cook your chicken with onion first
2. While you're waiting for your chicken to cool, you can make your salsa. Chop your: remaining onion, tomatoes, peppers, carrot and pepper. Combine all in a blender or food processor (sorry, if you don't have a blender you're going to have to chop all these by hand!). Throw on top 1 tbsp Olive Oil, Vinegar, garlic, tomato paste and lemon juice. Blend until a saucy consistency. -- if you have cilantro, throw some in there too. Despite searching everywhere, I couldn't find it on the day. Go figure! 

Love fresh veggies. YUM!

3. In a large bowl, combine your cheese, chicken, yoghurt, spices and mix well. At the same time, preheat your oven to 180 Celsius (350 Fahrenheit).

Blend your yoghurt, chicken, cheese and spices. 

4. One scoop at a time, put your chicken mix into the tortillas, and wrap.

Don't add too much in the tortilla, or it will spill out
while baking. 
5. Place your rolled tortillas in an oven safe dish seam side down, and top with your salsa mix. 

If your tortillas won't stay sealed, use some
toothpicks to secure them in place.

6. Cook in the oven for about 20 minutes, and enjoy!

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