Chicken Enchiladas
Khyati's Health-O-Meter Says:
Enchilada is a Mexican dish comprising a mini meal rich in proteins from chicken and fiber from the vegetables.Tomatoes provide us with a good number of conventional antioxidants, including excellent amounts of vitamin C; very good amounts of vitamin E, vitamin A (in the form of carotenoids), and manganese; and good amounts of zinc and chromium.
Prep Time | 15 minutes |
Cook Time | 15 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 50 gms Chicken
- 1 tsp Oil
- 1/2 tsp ginger garlic paste
- 1 tsp Green chilies
- Salt as per taste
- black pepper powder as per taste
- 1 tsp coriander leaves chopped
- 1 Whole wheat/ multigrain tortilla (roti/chapatti)
Ingredients
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Instructions
- Heat oil in a non-stick pan, season chicken with salt and pepper.
- Brown the chicken over medium heat, allow 7 minutes each side or until no longer pink.
- Step 3 Sprinkle chicken with cumin, garlic powder & remove chicken to a platter, allow to cool.
- Sauté onion and garlic in chicken drippings until tender. Add corn and chillies. Stir well to combine. Add tomatoes, sauté 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable.
- Place the tortilla in baking dish, spoon chicken mixture on tortilla & Fold over filling, Bake for 15 minutes in a preheated 350 degree F oven.
- Garnish with cilantro, and chopped tomatoes before serving.