EL PASO ENCHILADA RECIPE RECIPES

Steps:

• These cheesy enchiladas are quick and easy, just crank the oven to 180°C (Gas Stop 4)
• Slice the tender chicken into thin strips.
• Get the pan sizzling hot and add a splash of oil. Throw in the tender chicken strips and stir-fry over a medium heat until it’s golden, juicy and cooked right through.
• In a bowl, stir up the Enchilada Spice Mix with both parts of the Tomato Sauce sachet and 150 ml hot water.
• Pour half of the mixture over the chicken, add half the grated cheese and stir it up.
• Pierce the packaging of the Soft Corn Tortillas and microwave on full power for 35-40 seconds or heat in the oven following the pack instructions. Keep them covered until ready to serve.
• Now, spoon the filling onto the middle of the warm tortillas, wrap them up and lay them folded side down onto a lightly greased baking dish.
• Pour over the remaining sauce and sprinkle on the rest of the grated cheese.
• Bake in a pre-heated oven for 10 minutes, until the cheese is golden and bubbling.
• Take out the piping hot cheesy enchiladas, gather up all your hungry guests and get stuck in together!

Steps:

• Heat oil in a skillet over medium-high heat. Stir flour and chili powder into hot oil, reduce heat to medium, and cook until the flour is lightly brown in color, 3 to 5 minutes.
• Gradually stream water and tomato sauce into the flour while stirring until the flour is completely incorporated into a smooth mixture. Stir oregano, cumin, garlic powder, and onion salt into the liquid. Continue cooking until thickened slightly, about 10 minutes; season with salt.