Enchiladas
Ingredients
- 3 or 4 chicken breasts, cooked and
- chopped into thin strips *
- 1½ onions thickly sliced lengthways
- 1 small red pepper
- 1 small green pepper
- 1 small yellow pepper
- 1 tbsp. cumin
- 1 tsp. chilli powder
- Salt/ground black pepper
- 4 tbsp. salsa, mild or hot
- 75 gr. (3 oz.) grated cheddar
- cheese
- 1 jar El Paso enchilada sauce
- 6 Tortillas
- Preheat oven to 180°C.
Method
Fry onions in a little olive oil until softened, not browned. This may be done by adding a little water to the pan, putting on the lid and simmering until the water has evaporated. Add peppers, stir round and cook on a low light with lid on pan. Stir occasionally.
Add cumin, chilli powder and seasoning to bring out the juices. Stir in the chicken and salsa. Put on lid and steam for about 5 minutes. Add ½ jar of enchilada cooking sauce and simmer for 2 more minutes.
Place 2 tortillas at a time in microwave with a piece of kitchen towel between each and heat on high for 20 seconds.
Place filling in centre of tortilla and roll up. Place in shallow baking dish. When all the tortillas have been placed in dish, cover with remaining enchilada sauce and sprinkle with grated cheese.
Bake in oven 180°C for approx. 5 minutes.
* Chicken breasts may be cooked in the pressure cooker for approx. 6 minutes.