Paprika Chiken

Chicken Enchiladas: The amazing Mexican sensation that is cheesy and a pure delight with every bite.



Chicken Enchiladas Recipe

Ingredients (Chicken filling)
Tortilla bread
500 gm (17.6 oz) boneless chicken
1 tsp salt
1 tsp coriander powder
1 tsp ginger powder
1 tsp garlic powder
1 tsp red chilli powder
1 tsp paprika powder
3 tbsp yogurt
1 tbsp oil

Take the chicken and add 1 tsp salt, 1 tsp coriander powder, 1 tsp ginger powder, 1 tsp garlic powder, 1 tsp red chilli powder, 1 tsp paprika powder, 3 tbsp yogurt and 1 tbsp oil. Mix well and let it marinate for 30 min.

Ingredients (Enchilada sauce)
2 tbsp cooking oil
1 medium sized chopped onion
1 tsp ginger
1 tsp garlic paste
½ tsp salt
Tomato paste of 3 large tomatoes
½ tsp red chilli powder
½ tsp basil leaf
1 tsp cumin/zeera powder
1 tbsp sirka/vinegar
1 tbsp sugar
1 tbsp tomato ketchup

Take a pan and add 2 tbsp cooking oil to the pan. Add 1 medium sized chopped onion to the pan and sauté it for 1 minute. Add 1 tsp ginger and garlic paste, cook for 1 minute and then add tomato paste of 3 large tomatoes. Cook 3 to 4 min on medium heat, add ½ tsp salt, ½ tsp red chilli powder, ½ tsp basil leaf, 1 tsp cumin /zeera powder, 1 tbsp sirka/vinegar, 1 tbsp sugar and cook for 5 min. Add 1 tbsp tomato ketchup cook for 5 min again. When tomato sauce is thick then take it off the pan and set aside.
In a pan add 2 tbsp oil, add marinated chicken to the pan and cook until it is done.

Ingredients (Tortilla filling)
Tortilla bread
Sliced capsicum
Sliced tomatoes
Sliced onions
Shredded mozzarella cheese

Take a tortilla, spread the cooked sauce on the tortilla, add cooked chicken, sliced vegetables, cheese and roll it.
Take a baking tray, spread some of the cooked tomato sauce at the bottom of the tray and place rolled tortillas on the tray. On the top add the cooked tomato sauce and cheese and bake 20 to 30 min at 180 C (356 F). Enjoy delicious chicken enchiladas.

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