Chicken Enchiladas



200g onion, finely chopped
225g chicken breast, cut into bite size pieces
1 tsp Supreme Coarse Black Pepper
2 tbsp aromat seasoning (salty)
1 tbsp Supreme Onion Powder
1 tbsp Supreme Garlic Powder
1 tsp Supreme Smoked Paprika
1 tsp Supreme Cayenne Pepper
Salt to taste (if needed)
¼ cup cream cheese
200g grated mozzarella
200g grated red cheddar
1 Supreme Cannellini/Kidney Beans tin, drained
1 198g sweetcorn tin, drained.
6 large flour Tortillas
Chopped coriander

Enchilada Sauce:
1 tbsp Zaytuna Olive Oil
800g passata
1 300g jar hot salsa
½ tsp Supreme Coarse Black Pepper
1 tbsp Supreme Garlic Powder
1 tbsp Supreme Onion Powder
2 tbsp sugar
Salt to taste
1 tsp dried oregano


Heat oil in a frying pan over medium-high heat and add chicken, black pepper and aromat. Cook until tender and excess moisture has evaporated. Add chopped onions, onion powder, garlic powder, smoked paprika and cayenne pepper and cook till onions have softened. Check seasoning then remove from heat and stir in cream cheese, cannellini/kidney beans and sweetcorn. Make the enchilada sauce; heat a pot over medium heat, add in all the ingredients and whisk well. Simmer 15 minutes then remove from heat. Preheat oven to 180°c. To assemble; add 1 cup of enchilada sauce to the bottom of an ovenproof dish and spread evenly. Lay out 6 large tortillas. Add a spoon of enchilada sauce to each tortilla and spread evenly. Then equally divide the chicken mixture between the wraps and place in the middle. Sprinkle with some grated cheddar and mozzarella. Roll the tortillas around the filling and arrange neatly and snuggly in an ovenproof dish. Spoon the remaining enchilada sauce over the top and scatter with grated cheese. Bake for about 25-30 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown. Garnish with chopped coriander and serve immediately.

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