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Main Ingredients | Boneless chicken breast, Mozzarella cheese |
Cuisine | Mexican, , , , |
Course | Main Course Chicken |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Chicken and Cheese Enchiladas
- 2 Boneless chicken breast
- 50 grams Mozzarella cheese
- ¼ cup Cheddar cheese
- 4 Tortillas
- 2 millilitres Oil
- 1 cup Onions
- 2 tablespoons Garlic
- 1 Green chilli
- to taste Salt
- 1 teaspoon Crushed black peppercorns
- 1 teaspoon Mixed herbs
- 1 teaspoon Red chilli flakes
- 3 tablespoons fresh cream
- 150 grams Baked beans
Method
- Preheat oven at 180º C.
- Heat 1 tablespoon oil in a non-stick pan, add ¾ cup onions and garlic and sauté till lightly browned.
- Finely chop green chilli and add to the pan.
- Cut chicken into thin strips and add to the pan. Add salt, ½ teaspoon crushed peppercorns and mix well. Add ½ teaspoon mixed herbs, chilli flakes, fresh cream and cheddar cheese and mix well. Cook for 2-3 minutes. Transfer this on a plate.
- Heat remaining oil in another non-stick pan, add remaining onions and sauté till translucent. Add baked beans and mix well. Mash lightly with the back of the ladle. Add ¼ cup water and mix well. Add salt, remaining mixed herbs, chilli flakes, crushed peppercorns and mix well.
- Spread prepared chicken on each tortilla and roll. Similarly prepare the rest.
- Place the rolled tortillas in a baking tray, pour the prepared baked bean mixture over it. Grate mozzarella cheese over it. Put the tray in the preheated oven and bake for 8-10 minutes.
- Serve hot.
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