Chicken Enchiladas
Ingredients
- Chicken boneless ½ kg
- Onion 2
- Garlic crushed 4 – 5 cloves
- Salt to taste
- Black pepper powder ½ tsp
- Cumin powder 2 tsp
- Coriander leaves 2 tbsp
- Oil 3 tbsp
- Green chilies 4 – 5
- Pita bread 3
Ingredients for Sauce
- Onion chopped 1
- Mozzarella cheese 1 packet
- Tomatoes boiled 3
- Tomato paste ½ cup
- Crushed red pepper 1 tbsp
- Lemon juice 2 tbsp
- Brown sugar 2 tbsp
- Salt to taste
- Black pepper powder 1 tsp
- Garlic chopped 4 – 5 cloves
- Oil 2 tbsp
Method
- Cut ½ kg chicken into thin juliennes, keep aside.Finely chop 2 onions and keep aside.Heat 3 – 4 tbsp oil in a pan, add 4 – 5 chopped cloves of garlic and chopped onion, fry till golden brown.Now add chicken juliennes and fry for 3 – 4 minutes.Now add salt to taste, ½ tsp black pepper powder, 2 tbsp chopped coriander, 2 tsp cumin powder and cook for 3 – 4 minutes.
- Remove from fire and keep aside.In a wok heat 2 tbsp oil, add 4 – 5 cloves of chopped garlic. Fry till golden brown.Now add 3 boiled and chopped tomatoes, 1 chopped onion, 1 tbsp crushed red pepper and 2 tbsp brown sugar. Fry well till tomatoes soft.
- Now add ½ cup tomato paste, 2 tbsp lemon juice and 1 tsp black pepper powder. Cook for 1 – 2 minutes and turn the flame off.
- Slightly fry each pita bread from both sides. Spread each pita bread with a little sauce. Top with chicken filling, spread a little grated mozzarella cheese on top.Now put pita bread on first one. Repeat the same process thrice. Lastly spread all the remaining sauce on top. Cover top with all the remaining grated cheese.
- Lastly bake in a pre heated oven on 200 degrees for 8 – 10 minutes till golden brown. Remove from oven, cut into wedges and serve.
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