Serve with salsa, sour cream and lime wedges. Remove from the oven and sprinkle over the coriander. Cook in the oven for 20-25min, until golden. Spoon over the remaining sauce and sprinkle over the remaining grated cheese. Roll up the tortillas tightly and put side by side in a large baking dish. Melt the butter in a skillet over medium heat. Place some of the mixture down the center of each tortilla and roll up, placing in the prepared dish, seam side down. Combine 1 cup of the cheese and the chicken. Reserve a couple of large spoonfuls of chicken mixture, then divide the rest equally among the tortillas, spooning it in a line down the centre of each. Spray a 9×13-inch baking dish with nonstick cooking spray. In a bowl, stir together the grated cheeses, reserve a couple of handfuls, then equally divide the rest among the 8 tortillas. Spread an eighth of the cream cheese evenly over each tortilla. Shred chicken breasts with two forks and stir into the passata mixture. Add the cider vinegar and bubble for a min, then pour in the passata, bring to the boil and simmer for about 6min, or until thickened. Be mindful of the hot pan to prevent burning. Add soup, sour cream, yogurt, and chilis and stir til well. Then remove foil and bake for 10 additional minutes. Bake at 350 for 20 minutes covered with foil. Sprinkle the remaining Mexican cheese on top of the rolled tortillas. Pour the remainder of the cream of chicken soup / milk mixture on top of the rolled tortillas. Leave sauce on medium-high heat until the sauce begins to thicken. Dice chicken and brown in a large skillet, remove from heat. Place rolled tortillas in a 9×13 greased baking pan. Melt butter in a saucepan over medium heat. Preheat the oven to 350 degrees F (175 degrees C). Add 3 tablespoons of flour once butter is melted to make a roux. Grease a 9x13-inch casserole dish arrange filled tortillas in the dish. Stir in the garlic, cumin, coriander and chipotle paste. Step 2: Create sour cream enchilada sauce. Now, let the sauce cook for about 2 to 3 minutes or until it becomes thick and bubbly. Then pour in the chicken broth and whisk until smooth. Next, whisk in the flour and cook it for a minute to make a roux. Cook for a further 5min, or until the peppers are softened and golden. First, melt the butter in a saucepan over medium heat. Heat the oil in a large non-stick frying pan and gently fry onion for 5min to soften slightly, then add the peppers and the jalapenos, if using, and turn the heat to high. Preheat the oven to 180☌ (160☌ fan) mark 4.
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