| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Waitrose1 |
4 |
servings |
INGREDIENTS
| 60 |
ml |
Waitrose Extra Virgin Olive Oil; (4tbsp) |
| 1 |
|
Onion; finely sliced |
| 2 |
|
Sticks celery; sliced into thin |
|
|
; strips |
| 2 |
|
Garlic cloves; crushed |
| 55 |
g |
Waitrose Italian Sun-dried Tomatoes; finely sliced (2oz) |
| 1 |
|
250 g pack Waitrose Brown Cap Mushrooms |
| 1 |
|
500 g pack Waitrose Boneless Skinless; cut into strips |
|
|
; Chicken Thigh Fillets |
| 5 |
ml |
Each of cumin seeds and dried oregano; (1tsp) |
| 30 |
ml |
Fresh coriander; chopped (2tbsp) |
|
|
One lemon; juice of |
| 175 |
g |
Waitrose Reduced Fat Mature Cheddar; grated (6oz) |
|
|
Salt and freshly ground black pepper |
| 1 |
|
320 g pack Discovery Foods Soft Tortillas |
| 1 |
|
226 g jar Pace Thick and Chunky Medium |
|
|
; Salsa |
|
|
Sour cream to serve |
INSTRUCTIONS
Heat half the oil in a large frying pan. Add the onion, celery and
garlic, fry for 4-5 minutes or until golden brown and soft. Add the
sun-dried tomatoes and mushrooms, cook for a further 3-4 minutes, or
until soft. Set aside and keep warm.
Toss the chicken in the cumin and oregano, add the remaining oil to
the pan and fry the chicken in two batches for 5-6 minutes each.
Stir the chicken into the vegetable mixture, add the coriander, lemon
juice and half the cheese.
Season and mix well.
Divide the chicken and vegetable mix between the tortillas, roll up
and place seam side down into a greased baking pan. Sprinkle with the
remaining cheese and bake in a preheated oven at 180ºC, 350ºF, gas
mark 4 for 20-25 minutes or until golden brown.
Serve two tortillas per person with salsa sauce and sour cream,
garnished with chopped coriander leaves.
Converted by MC_Buster.
NOTES : Enchiladas are a Mexican speciality, consisting of a thin
round tortilla bread rolled up with a spicy filling.
Converted by MM_Buster v2.0l.
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