Quick and Easy Chicken Enchiladas
I’m always looking for tasty and easy recipes to use when we are on holidays. They have to pass the test of being not to fussy to make, easy to shop for ingredients wherever we might be an quick and tasty to make and eat. Healthy comes into it as well, and if it can all be put together in one bowl / pan then its definitely in the book.
Another popular recipe that passes the test for us is my version of chicken enchiladas. They are made with basic ingredients, take no time to cook and are very filling and tasty. The filling can be cooked all in one pan then the enchiladas are assembled, put into a baking dish / tray and into the oven or covered BBQ. Easy as! This recipe makes around 8 enchiladas which is perfect for 4 people. I use wholemeal wraps instead of tortillas, because they are thinner and easy to find in any supermarket. They taste just as good of course with beef mince instead of chicken. The recipe follows:
Preheat your oven to 200c. Finely chop 1 small onion and crush 1 garlic clove, fry these in a little vegetable oil in a frying pan until tender. Add 500gr chicken mince and cook until browned. Add a teaspoon each of cumin powder and paprika and stir through. Next add 1 can of tomatoes, ½ a red capsicum chopped, 2 Tablespoons of tomato paste and ⅓ of a cup of chicken stock. Bring it all to the boil then turn down to simmer for about 10 minutes. At this stage add a 300gr can of red kidney beans which have been drained and stir through. Keep simmering until the sauce thickens. Spread the mix in a line just left of centre of a wholemeal wrap and roll up. Then put into a greased baking dish / tray and continue until all the mince mixture is used up. Cover the lot with a sprinkling of grated cheese then cook for around 10 minutes or until cheese is melted and browned. Yum! Serve the meal with a green salad and wine of your choice.