Enchiladas - Recipe

Yesterday, I decided it was time for something we hadn't had in a long while—enchiladas! After a busy day at work, I was on my way home and realized it was getting late. I also had a Skype date with my friends in Sweden, so I needed something quick and delicious. A stop at Sainsbury's for corn tortillas and chicken breasts gave me the perfect idea. I already had some enchilada and fajita spice mixes from an Old El Paso kit at home, so with my husband’s help, we whipped it all together in no time. Here’s my twist on simple enchiladas!

Ingredients:

1,5 big chicken breasts, sliced 

1 red bell pepper, sliced

3 large mushrooms, chopped

10 cm of a leek, sliced (wash properly to remove hidden dirt)

6 cm aubergine, sliced

 1 small can of sweet corn

2 tsp fajita spice mix

1,5 tbsp enchilada spice mix

3 tbsp olive oil

1 cup grated cheese

2 cups tomato sauce

8-10 corn tortilla bread

Process:

1- Slice and chop all the ingredients. Heat 2 tbsp of olive oil in a pan and cook the chicken until the liquid evaporates. Add half of the enchilada spice mix to the chicken and fry together with the sweet corn until well combined.

2- In another pan, heat 1 tbsp olive oil and sauté the vegetables with the remaining enchilada spice mix. Once both the chicken and vegetables are golden brown, combine them and let the flavors blend for a few minutes. Add 1 cup of tomato sauce and mix well.

3- Place some of the filling onto each tortilla, roll them up, and place them seam-side down in an ovenproof dish. Repeat with the remaining tortillas.

4- In a small bowl, mix 1 cup of tomato sauce with the fajita spice mix, then pour it over the rolled tortillas. Sprinkle the grated cheese generously on top.

5 - Bake in the oven at 180-200°C for 30-45 minutes, depending on your oven, until the cheese is melted and bubbly.

I used the Old El Paso enchilada spice mix for the filling and fajita spice mix in the tomato sauce, which gives the dish a smoky, rich flavor. Traditionally, enchiladas are made with fewer vegetables, but I love adding my own twist with a variety of veggies. They bring new layers of flavor and add some healthy balance to the dish. I hope you give this version a try!

 

Enjoy!