Name: Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Cuisine: mexican
Ingredients: 10 mini tortillas; 290 g enchilada sauce; 500 g chicken stir-fry strips; 1 onion finely chopped; 2 tsp chilli flakes coarsely ground; 2 tsp tomato paste; 1/2 tsp chicken stock powder; 400 g Three-Bean canned mixed beans optional; 1 1/2 tsp garlic minced; 1/4 cup jalapeno chilli sliced; 1 cup sour cream *to serve; 1 tbs vegetable oil; 1 cup tasty cheese grated

by Renwizzle Last updated on 07/09/2019

Regular enchiladas - but with additions that make it burst with flavour. - Renwizzle

Ingredients

10 mini tortillas
290 g enchilada sauce
500 g chicken stir-fry strips
1 onion finely chopped
2 tsp chilli flakes coarsely ground
2 tsp tomato paste
1/2 tsp chicken stock powder
400 g Three-Bean canned mixed beans optional
1 1/2 tsp garlic minced
1/4 cup jalapeno chilli sliced
1 cup sour cream *to serve
1 tbs vegetable oil
1 cup tasty cheese grated

Method

Step 1

Heat oil in a large non-stick frying pan.
Step 2

Add onion and sweat for about 2 minutes on medium heat.
Step 3

Increase heat, add garlic and ground chilli, stirring until onion is starting to colour.
Step 4

Add chicken and stir-fry until mostly white.
Step 5

Add three bean mix if using.
Step 6

Add half the enchilada sauce, stir to combine.
Step 7

In a small bowl mix tomato paste with chicken stock powder and ¼ cup of water until it becomes a pouring consistency, and add to the pan continually stirring until rapidly simmering/boiling.
Step 8

Reduce heat, allow to simmer, thicken and cook the chicken through.
Step 9

Prepare an oven tray with baking paper and line up tortillas so that they lean on each other forming a ‘U’ or so they look like taco shells.
Step 10

Place some chicken in each tortilla with the accompanying sauce.
Step 11

Roll tortillas over so the seam of the wrap is underneath, holding them in place.
Step 12

Drizzle remaining sauce in a line across tortilla wraps.
Step 13

Top with jalepenos then sprinkle cheese over sauce.
Step 14

Place in 180C preheated fan-forced oven until cheese melts, approximately 8 minutes.
Step 15

Serve topped with sour cream.

Recipe Notes

from Australia’s Best Recipes team

I added about 2 teaspoons of chilli flakes, and added the jalapenos only on top of my own enchiladas as no one else wanted them. However they could be incorperated into the sauce, or sprinkled chopped up in the wrap before rolling them. Use any size bean mix.