Recipe for Chicken Enchiladas

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Chilli Catalogue > Chilli Recipes > Chicken Enchiladas

Chicken enchiladas

Chicken enchiladas

INGREDIENTS

* 8 corn tortillas
* 4 boneless, skinless chicken breasts
* 4 ancho chillies
* 100ml Gringley Tingley
* 200g salsa
* 300g grated mature cheddar
* 2 tbsp oil
* 1 onion, chopped
* 1 pepper, chopped
* 2 garlic cloves
* Small piece of dark chocolate

METHOD

1. Slice the chicken into strips and place into a non-stick pan with the oil. Cook on a high heat until the chicken is white on all sides.

2. Halve the chillies, pull out the seeds and discard. Place in a small bowl and cover with boiling water. Leave to soak for 20 mins until softened, then discard the water, roughly chop the chillies then add to the pan.

3. Add the onion and garlic and cook for 5 mins until the onion is softened. Add the chocolate, reduce the heat and let it simmer for 20 mins.

4. Wrap the mix in the tortillas (overlap 2 tortillas if a larger wrap is preferred) and place on a baking tray. Spoon the salsa on top to keep the wraps closed and sprinkle the cheddar on top.

5. Bake in a preheated oven on a medium heat for 20 minutes, or until the cheddar starts to brown.

Chilli Catalogue > Chilli Recipes > Chicken Enchiladas