Project Description
PREPARATION TIME : 20 Minutes
COOKING TIME : 15 Minutes
SERVES : 4
INGREDIENTS
Enchiladas
6 Sheets of Mountain Bread
1 medium sized roast chicken – shredded and stuffing omitted
2 cups of passata
3 tsp of sweet paprika
½ a tsp of salt
½ a red onion – finely chopped
1/2 a clove of garlic – grated
1 small capsicum – diced
2 cups of grated tasty cheese
Tomato Salsa
3 tomatoes – pulp removed and diced
2 spring onions – finely chopped
handful of fresh coriander – roughly chopped
½ a cup of corn kernels
1 tsp of dried oregano
juice of ½ a lime
sour cream or plain yoghurt (to serve)
METHOD
- Grease a 30x15cm baking dish (we use spray olive oil) and pre-heat your oven to 160ºc (320ºf).
- In a small bowl, mix the passata, paprika and salt. Set aside.
- In a large bowl, combine the chicken, ½ (1 cup) of the passata mix, red onion, garlic, capsicum and 1 cup of the tasty cheese.
- Cover the base of your baking dish with the remainder of the passata mix.
- Grab your first Mountain Bread sheet and spread about 1/6th of the chicken mixture lengthways 5cms in from the shortest length (face the shortest side to you, then spread the mix in a line parallel to that length).
- Roll up the Mountain Bread around the chicken and lay width ways across the baking dish.
- Repeat the process 5 more times for the remaining Mountain Bread wraps until the dish is full.
- Sprinkle the top of the enchiladas with the remaining tasty cheese.
- Bake for about 15 minutes or until the enchiladas are warmed through and the cheese is melted and bubbly.
- To make the tomato salsa, combine all the ingredients and set aside for 5 minutes.
- Serve the enchiladas topped with tomato salsa, extra lime and a little sour cream.