Chicken Enchiladas

Method

• Place little water, onions, peppers, mushroom and garlic in a pot and cook until soft- do not colour.
• add chilli, cook for 1 minute. Add mixed herbs, pepper, tomatoes,  /and bouillon dissolved in water
• Simmer for approx. 25-30 minutes until reduced to coating consistency liquidise the sauce, take a ¼ of sauce aside for the top of the tortillas, add chicken and ¼ of the cheese to the remaining sauce.
• To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Taking the sauce that was put aside brush on top of the tortillas
• Cover the dish with foil cook for 25 minutes at gas mark 5 take off foil and sprinkle the remaining cheese on top of the enchiladas after they are heated through

Note: If the Chicken Enchilada when made are sticking together line your baking dish with parchment for easy extraction.

Or you can spreading a little sauce (½ cup on the bottom of the dish before adding enchiladas. This keeps the tortillas from sticking to the pan or getting tough on the bottom.

Note :Halal chicken Brakes code 117371 Allergens nil (prep adhering to halal guidelines previously issued)