So who missed some spicy lime'y taste with light cream to put out the heat? I hope you did :)
Ingredients:
1 chicken Brest and 2 chicken legs, de-boned
I went this time easy way and took 1 pack of enchilada spice mix
Bunch of spring onions with heads
1 table spoon of pickled jalapenos
2 big tomatoes
1 box of tomatoes pure or canned tomatoes
Bunch of coriander leaves
Sour cream for side
1 or 2 avocados
1/2 lime for juice
Cheddar cheese for sprinkling
So it starts like this:
Cut your chicken in pretty small cubes, bite size
and mix it with full pack of enchilada spices
leave it aside while you chop your other ingredients.
After 10 - 15 min, place chicken into deep pan and cook on medium-high temperature until it will brown a bit,
don't cook it trough, you don't want to overcook chicken, it will become dry.
When chicken is slightly browned add tomato paste to the pan and start bubbling it for around 10 min on low heat, to reduce the sauce. Add cubes of raw tomatoes and jalapenos,
I like lime taste so i squeezed in half of lime for smell and taste. Now you throw in chopped sun dried tomatoes and cook it for 10 min more.
When the sauce is reduced and raw ingredients are softened switch off the heat and prepare working place for rolling them up.
Cut avocado in small cubes and put next to chopped spring onions.
Lace cooking pan (also deep one), with a bit of oil. In flower tortilla put a spoon of chicken (try to leave some sauce in the pan for later), on top put few cubes of avocado and sprinkle some spring onion.
Roll it up and place it in cooking pan.
Repeat it till all chicken is gone,
then put left over of the sauces on top of enchiladas.
Preheat oven to 200 degrees and put enchiladas in for 10-15 min, until lightly browned.
-----------------------------
For serving:
Grate some cheese on hot enchiladas, sprinkle some more spring onion, chopped coriander and if left, some avocado, add some sour cream on a side and voila!
Enjoy!
Ingredients:
1 chicken Brest and 2 chicken legs, de-boned
I went this time easy way and took 1 pack of enchilada spice mix
Bunch of spring onions with heads
1 table spoon of pickled jalapenos
2 big tomatoes
1 box of tomatoes pure or canned tomatoes
Bunch of coriander leaves
Sour cream for side
1 or 2 avocados
1/2 lime for juice
Cheddar cheese for sprinkling
So it starts like this:
Cut your chicken in pretty small cubes, bite size
and mix it with full pack of enchilada spices
leave it aside while you chop your other ingredients.
After 10 - 15 min, place chicken into deep pan and cook on medium-high temperature until it will brown a bit,
don't cook it trough, you don't want to overcook chicken, it will become dry.
When chicken is slightly browned add tomato paste to the pan and start bubbling it for around 10 min on low heat, to reduce the sauce. Add cubes of raw tomatoes and jalapenos,
I like lime taste so i squeezed in half of lime for smell and taste. Now you throw in chopped sun dried tomatoes and cook it for 10 min more.
When the sauce is reduced and raw ingredients are softened switch off the heat and prepare working place for rolling them up.
Cut avocado in small cubes and put next to chopped spring onions.
Lace cooking pan (also deep one), with a bit of oil. In flower tortilla put a spoon of chicken (try to leave some sauce in the pan for later), on top put few cubes of avocado and sprinkle some spring onion.
Repeat it till all chicken is gone,
then put left over of the sauces on top of enchiladas.
Preheat oven to 200 degrees and put enchiladas in for 10-15 min, until lightly browned.
-----------------------------
For serving:
Grate some cheese on hot enchiladas, sprinkle some more spring onion, chopped coriander and if left, some avocado, add some sour cream on a side and voila!
Enjoy!
