I have to admit that I have always been fascinated with Mexican food. At Subiaco Markets on Station street (Where we do most of our vege, fruits, nuts and spices shopping), we stumbled across a tiny little Mexician store that intrigued us further. At home, I have tried making Tacos before but never anything else that resembles mexican.
This is my take on easy home made spicy chicken enchiladas- I wouldn’t call it authentic but it is a good spicy meal for a good winter week night!
Spicy Chicken Enchiladas
150 grams of shredded bbq chicken meat.
1 packet of low fat/low carb tortilla wrap (I used 4 pieces)
1 small red onion chopped
1 can of chopped tomatoes
dashes of tobasco sauce
1 chopped red chili
salad and potato to serve
In a pan, cook onions till soft. Add chicken and tin of chopped tomatoes. Season with tobasco and salt/pepper. Taste to see if it is spicy enough. Cool slightly.
Preheat Over to 180 C. Lined baking pan/tray with baking paper. Start with first tortilla, spoon chicken mixture in it, rolled it up and place on tray. Repeat. Sprinkle with cheddar cheese. Bake for around 25 mins till cheese melts.
I had some leftover packaged roast potato in the freezer and decided to serve with that instead. Prob the least most authentic, choose to serve it with rice or even just with salad. =)