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We hope you got benefit from reading it, now let’s go back to my chicken & chorizo enchiladas. 😁 recipe. You can cook my chicken & chorizo enchiladas. 😁 using 17 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make My Chicken & Chorizo Enchiladas. 😁:
- Get 2 Wraps
- Get 1 Chicken Breast cut cubed small
- Prepare 1/2 a length of a Chorizo diced really small
- Prepare 1/4 of Medium onion diced
- Prepare 1/4 Tsp Black cracked pepper
- Take No salt
- Get 1 yellow Bell pepper diced
- Get 1/2 Cup frozen loose Sweetcorn
- Take 1 tsp fresh Basil
- Provide 1 tsp tomatoe puree
- Provide 1/2 Cup Grated Mozzarella cheese
- Use 1 tbls Worsestershire sauce
- Provide Sauce……
- You need 1/4 cup double cream
- Prepare 1/2 cup mozzarella grated cheese
- Prepare 4 tbls milk
- Prepare 2 tsp tomato purèe
Instructions to make My Chicken & Chorizo Enchiladas. 😁:
- Cut up the chorizo and Chicken. You only need a quater of this size chorizo.
- Heatup a little olive oil add the onions and then the chicken fry until the chicken is all coloured.
- Chop the Onion and Pepper and chop Basil
- Next add the black pepper and then the corn then the chorizo
- Fry for 5 minutes then add the peppers and basik. Next the tomato purèe. Add the grated mozzarella cheese stir to mix in then add it to the wrap.
- Next add the worestershire sauce. Then add to wrap and roll firmly. Place them in an ovendish and pour over the cheese sauce.
- Sauce. Using the same frying pan add 1/4 Cup Double Cream. Then add 2 tbls tomato purèe. Then add the mozzarella cheese to it add on the heat and stir
- Pour over the Enchiladas add to a preheated oven 180°C for 10 minutes.
- Serve it with french fries or salad.
Through this brand we own retail outlets and serve institutional customers. Our chicken is sourced from Shanthi Feeds Pvt. Ltd., a large scale integrated poultry farm having its own. Does your pet make you breakfast? Tips & Tricks for raising chickens, building chicken coops, & choosing chicken breeds + ask questions in our community forum.
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