Chicken Enchilada
Ingredients
Scale
- 2 chicken quarters rubbed with ½ tsp salt
- 2 cloves garlic, minced
- 1 white onion, chopped
- 3 tbsp olive oil
- 1 200g pack tomato sauce/taco sauce
- 1 tbsp taco seasoning
- 1 cup water
- salt and pepper to taste
- 8 pcs. whole wheat tortilla
- 2 bell peppers, chopped
- 1½ cup grated cheddar cheese
Instructions
- Roast chicken in the oven for 40 minutes at 200°C. Let it cool.
- Shred the chicken and set aside.
- In a pan, heat olive oil and sauté garlic and onion until onion becomes translucent.
- Add bell pepper and stir for a few minutes until it gets a little soft.
- Add tomato sauce, water and taco seasoning.
- Simmer for a few minutes.
- Season with salt and pepper to taste.
- You can choose to coat the tortillas with the sauce before wrapping the shredded chicken with it or you can just wrap it directly.
- Just place 1-2 tablespoon of shredded chicken on each tortilla and roll it and layer it up in a baking pan.
- Pour sauce over the tortillas and sprinkle with grated cheese
- Bake in the oven for 10-20 minutes or until the cheese gets bubbly.
- Serve with a dollop of sour cream…but I didn’t have any, so we ate it as it is
Find it online: https://www.thepeachkitchen.com/2011/07/chicken-enchilada/