This is a simple and easy recipe for quick supper. When we have cheesy enchilada, truely amazingly good and incredibly awesome. These are like restaurant-style enchiladas, because they are so similar to the versions I have had when dinning out. Give them a try, surely you will not be disappointed!
“There's more, much more, to Christmas Than candlelight and cheer; It's the spirit of sweet friendship That brightens all year. It's thoughtfulness and kindness, It's hope reborn again, For peace, for understanding, And for goodwill to men!”
If you are going to search an Christmas appetizer's recipe, there is endless of the recipes in allover the world. The entire month of December is an open season for parties, every house, every one is in celebration mood. Treat your guest with this delicious Mexican savory dish or you enjoy this with your loved one in a snowy Winter evening.
4 tbsps Red Chilli Sauce
1/3 cup Shredded Cheese
FOR CHICKEN FILLING:
4 OZ Boneless Skinless Chicken Thighs (washed)
1 Medium Carrot
4 Sprigs of Green Onion (chopped)
1/4 tsp Black Pepper powder
1/4 tsp Garlic Pepper powder
1/4 tsp Red Chilli Flakes
1/2 Green Bell Pepper
1/2 Medium Tomato
1 tsp Lemon Juice
1/4 tsp Dried Oregano
1/4 tsp Dried Basil
Salt to taste
1 tbsp Oil
1/4 of a medium sized Onion
2 Jalapenos (finely chopped)
1/4 cup Green Peas (frozen)
2 tbsps Sweet Corns
2-3 tbsps Mayonnaise
METHOD FOR CHICKEN FILLING:
Cut chicken thighs in bite sized pieces. Marinate the chicken pieces in lemon juice and salt. Keep aside for 30 minutes.
Cut carrot, tomato and bell pepper in thin slices. Set aside.
Heat oil in a non-stick pan. Add oregano and basil in it, fry for few seconds. Now add carrot in it. Fry for 2 minutes, then add green bell pepper and little salt in it. Saute for another a minute.
Add Green onions in it. Fry for another minute.
Now add marinated chicken it. Fry till chicken turns into whitish in colour. Add black pepper, garlic pepper, red chilli flakes and tomato in it. Cover and cook on medium low heat till chicken and vegetables are tendered.Open the lid and keep stirring for a minute or two. Now chicken filling is ready. Remove from heat and keep aside.
METHOD FOR PREPARING SALSA:
Chop onion finely. Beat mayonnaise. Mix all salsa ingredients in it. Combine well. Set aside.
METHOD FOR ASSEMBLING:
Preheat oven to 400 F. Pour 2 tbsps red chilli sauce in a baking tray.
Place a tortilla on a plate. Add half portion of salsa at the center of the tortilla.
Then add half of the chicken filling on the top of the salsa.
Roll up and place seam side down in baking tray. Follow the same proccedure for other tortilla too.
Pour the remaining red chilli sauce over the enchiladas.
Sprinkle shredded cheese on the top.
Bake for 15 minutes at 400 F, Sprinkle more cheese on the top and bake for another 5-7 minutes.
Remove from oven. Serve hot with spanish rice and beans or may serve as an fulfilling meal.
Enjoy Chicken Enchiladas!
TIPS: You may use canned enchilada sauce instead of red chilli sauce.
Sending to: 60 days to Christmas @ Cook like Priya & You Too Can Cook - Indian Food Recipes