Enchiladas Recipe

Ingredients

• 1

  Red onion, sliced

• 2 Garlic cloves, chopped
• 3 Tablespoons Olive oil
• 2 Red peppers, sliced

•  

  Red chillies, deseeded and chopped (how many is up to you)

• 1 Bunch Coriander, roughly chopped
• 1 Tablespoon Ground coriander
• 1 Tablespoon Cumin seeds
• 1 Can Refried beans
• 1 Can Sweetcorn (200g)
• 2 Chicken breasts, cut into small chunks ( or another meat subsitute)
• 500ml  Passata sauce
• 1 Tablespoon Cumin seeds
• 1 Can Refried beans
• 1 Can Sweetcorn (200g)
• 2 Chicken breasts, cut into small chunks ( or another meat subsitute)
• 500ml Passata sauce
• Tortillas
• Guacamole
• 200g Cheddar cheese
• 1 Teaspoon Sugar
• Sour cream

Supplies

• Knife
• Chopping board
• Frying pan
• Wooden spoon
• Table Spoon
• Teapoon
• Baking dish

Directions

• Heat a drizzle of olive oil in your pan and fry the onion, pepper, chilli and half the garlic. Once softened, add in the ground coriander and cumin seeds and fry for another few minutes on medium heat.
• In another pan fry the chicken or meat substitute until browned. Once cooked, add it to the vegetables.
• Stir in the refried beans, sweetcorn, half the coriander and around 100ml of the passata. Mix well with the chicken and vegetables
• In another bowl, mix the remainder of the passata with the rest of the crushed garlic, sugar and remaining spices.
• Lay the tortillas and divide the mixture into each of them, folding the ends and rolling them. Divide the passata mixture into a baking dish and top with the lined tortillas. Dot over sour cream and sprinkle on the cheddar cheese.
• Bake for around 20-30 minutes at 180C. Divide into dishes to serve and top with some extra sour cream, guacamole and fresh coriander.

Experience enchiladas whilst on tour with Tucan Travel