Chicken Enchilada
My son loves Mexican food, so I made chicken enchiladas
the other day. But I sort of tweaked the recipe a bit,
making it less creamy and not too fatty. I doubled the amount
of tomatoes, placed less cheese and totally skipped the sour
cream and buttermilk, added more turmeric and cayenne.
Alvin, without a doubt, loved the "healthier" chicken enchilada.
***
Ingredients:
500 g chicken breast, cut into cubes
1/2 kilo fresh tomatoes, diced
1 T. canola oil
1 T. garlic, minced
1 cup onion, minced
1/2 c. bell pepper, minced
1 t. cayenne powder
1 t. turmeric spice powder
1/2 t. cumin powder
1/4 c. chopped cilantro
1/4 cup grated parmesan cheese
1/4 c. grated cheddar cheese
Salt and pepper
Procedure:
Heat the canola oil.
Saute the garlic, onions, peppers and spices
in medium heat. (You can lessen amount of spices
depending on your preference.)
Add the tomatoes and cook til tender.
Add the chicken.
Season with salt and pepper.
Add half of the cheeses.
Turn off heat then add the cilantro.
Fill 6 tortillas with the chicken filling.
Place in a pyrex dish.
Top with the remaining filling and the cheese.
Bake for 10 to 15 minutes at 350F.
Serve warm.
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