Chicken enchiladas Recipe
Chicken enchiladas Recipe
Tanuja S
A Mexican dish that has all the goodness of chicken and the delectable taste of cheese. Combined with a few more ingredi ... Read More
Cooking Time
40 Mins
Meal Type
MAIN COURSE
Ingredients For Chicken enchiladas Recipe
Mozzarella cheese - as needed
1/2 cup - olives
4-5 tsp - chilli flakes
Wheat flour 3 cups
Maida 1.5cup
Baking powder 1tsp
Salt as needed
olive oil - as needed
half onion, sliced
7 to 8 cloves of garlic with skin
four chopped tomatoes
half a cup of diced pumpkin
1 tsp of chili powder
1 tsp pepper powder
1.5 tsp oregano
1 tsp for roasted jeera powder
water - as needed
Chicken boneless 1/2kg cut into bite size
Sweet Corn 1 cup raw
Kaddu/bottlegourd 1/2cup chopped finely
Capsicum 1/2 cup chopped
chili powder to taste
1 tsp jeera powder
1 tsp of vinegar
two tablespoons of ginger garlic paste
How to make Chicken enchiladas Recipe?
- Combine Wheat flour, Maida, Baking powder, salt to taste and nead into a soft pliable dough. Cover and keep aside.
- After 15 to 20 minutes, make balls from the dough and roll out into thin chapatis .
- Fry till you get light brown spots on the chapatis without oil.
- Make all the chapatis in a similar manner and stack them.
- Cover these chapatis/tortillas with a cloth
- For the sauce, in a pan,add two tsp of olive oil.
- Add in sliced onion, garlic and fry for few seconds.
- Add in chopped tomatoes and diced pumpkin. Saute for a minute.
- Add chili powder, pepper powder, oregano, roasted jeera powder, salt to taste and mix well.
- Add a cup of water and allow to boil for ten minutes or till tomatoes become mushy on low flame with lid closed.
- Once the tomatoes are cooked,switch off the stove and let ti cool completely.
- Then grind in a mixer to a smooth paste.
- In a kadai, heat a tsp of oil, 2 tsp flour and fry well.
- Add in the tomato-pumpkin pureed mixture.
- Add four cups of water and let it boil for five minutes on high flame.
- Add in half a tsp each of oregano and pepper and jeera powder and salt to taste.
- Let the sauce be little thin as it thickens after cooling.
- For the filling, marinate chicken with chili powder, salt,jeera powder, vinegar and keep aside for an hour.
- In a pressure cooker,add in two tablespoons of oil,add the marinated chicken, ginger garlic paste,corn,bottlegourd, capsicum and saute for two minutes .
- Add in pepper powder and 1/2cup of water and pressure cook for four whistles on medium flame till chicken and veggies get cooked .
- Let the pressure release by itself.
- Open the cooker and allow water from the chicken-veg mix to dry.
- Add a cup of the enchilada sauce into this mix and give fry well till sauce is absorbed fully.
- Check for salt and spices and add accordingly .
- Switch off the stove and filling is ready .
- For Assembling and baking, Take a square baking dish ,spread a ladle of the enchilada sauce into it.
- Take a tortilla, spread about two tablespoons of chicken filling in the middle, top it with mozarella cheese and roll the tortilla.
- Keep the opening portion down into the baking dish .
- Similarly place other tortillas with cheese and chicken filling adjacent till the baking dish is filled.
- Pour a ladle of the enchilada sauce and spread a layer of mozarella cheese.
- Sprinkle chilli flakes and some olives
- Bake this in a preheated oven at 180 degrees for 20 min or till the cheese melts and starts to turn light brown.
- Let it set for few seconds. The enchiladas will be super hot and super cheesy.