Chicken and Vegetable Enchiladas
500g AFS chicken thighs, diced
8 corn wraps
680g tomato puree
0.25g AFS Jerusalem blend spice mix
1 zucchini, diced
100g button mushrooms, sliced
150g tasty shredded cheese
1 brown onion, diced
10g coriander, chopped
1. Preheat oven to 220c.
Rub diced chicken thighs with AFS Jerusalem blend spice mix and pan fry on medium heat for approx. 6 minutes. Set aside.
2. Add a drizzle of olive oil to the same pan and sautee onion, mushrooms and zucchini.
3. Pour the tomato puree into the pan, rinse the bottle with water and pour out remaining puree into pan. Check the seasoning, then add the cooked chicken.
4. Add half of cheese into the pan and cook for 10 minutes, or until the sauce is thick. Sprinkle some chopped coriander into the mix.
5. Fill the wraps with the chicken and vegetables and place in a baking tray, leaving most of the sauce to cover the enchiladas before baking. Top enchiladas with the sauce and sprinkle remaining cheese on top evenly. Bake for approx. 10 mins or until cheese melts. Serve and enjoy!
CHEF ASSIST RECIPE OF THE WEEK