Chicken enchilladas

My food-crazy friend Nana came round this Wednesday and we made some kick-ass chicken enchilladas to eat to the football on TV (yes, when Zlatan scored 4 goals for Sweden against England!). We're alike in the kitchen, when trying something new the amount of ingredients used can be determined when it's all finished. Improvisation is great!
Ingredients (6 enchilladas):
2 fillets of chicken
1 yellow onion
1 red paprika
4 champignons (?) (champinjoner)
~4 dl creme fraiché
1 red chili pepper
3-4 tblsp yellow curry powder - season with half first and add the rest successfully along the way and taste!
Cayennepepper, salt and pepper.
6 tortilla breads
Cheese for garnish
How to:
Set your oven on 200°C.
Chop your onion finely and fry in oil with your diced paprika and chopped champignons.
Season with salt and pepper.
Cut your chicken into small-ish pieces and add to the pan.
Add your curry powder and your finely chopped chili.
Add your creme fraiché and give the lot a taste.
Season with cayenne pepper and more curry powder if needed.
Place a few spoons of the chicken mixture on a tortilla bread and roll together.
Place in an oven proof dish and repeat with the rest.
Sprinkle cheese over the enchilladas and bake in the oven until the cheese turns golden brown.
Serve with jalapeños, avocado, tomatoes, cucumber and salad.


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