INGREDIENTS
• 1 onion, peeled and chopped
• Chicken breasts, diced into small 1/2-inch pieces
• 1 teaspoon of crushed garlic
• 1 red pepper
• 1 green pepper
• Chicken spice
• Salt
• Mixed herbs
• Paprika
• 8 large flour tortillas
• 2 cups of grated cheese
• Enchilada sauce
INGREDIENTS AND INSTRUCTIONS FOR ENCHILADA SAUCE
• 2 tablespoons all-purpose flour
• 3 tablespoons of butter
• 1/2 teaspoon of garlic
• 1/2 teaspoon salt
• 1 teaspoon teaspoon cumin
• 1 teaspoon Oregano
• Usavi Royco chicken
• Fresh cream
• 2 cups chicken stock
• Melt butter in a pan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings Then gradually add in the stock, whisking constantly to remove lumps then add fresh cream. Reduce heat and simmer 10-15 minutes until slightly thickened.
INSTRUCTIONS
• Preheat oven to 180°C.
• In a large pan heat oil over medium-high heat. Add onion and peppers and sauté for 3 minutes, stirring occasionally. Add diced chicken and and season with the spices. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove pan from heat and set aside.
• To assemble the enchiladas, set up a line including tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with cheese cheese. Roll up tortilla and place in a greased baking dish.
• Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
• Bake for 20 minutes.
SeasonedSoul 