recipes
Layered chicken enchiladas with guacamole
Ingredients
- 2 chicken breasts, poached and shredded
- 1 medium sized onion sliced
- 200g mushrooms sliced
- 3 bell peppers sliced
- 1 enchilada seasoning mix (Pocoloco)
- 1 can kidney beans
- 200g shredded cheddar cheese
- Fresh coriander
- Salsa pronta (Vernon)
- 1 tbsp choppped jalapeno peppers (Polcoloco)
- Sour cream
- 8 wraps (Pocoloco)
- 1 tbsp vegetable oil
- For the guacomole
- 1 large avocado, diced
- 1 red onion
- 2 cloves garlic
- 8 cherry tomatoes quartered
- Juice of 1 lime
- Olive oil
- 1 chopped red chili
Method
Cook the onion over a moderate fire until soft. Next add in the peppers and mushrooms, cook for further 2 minutes, season with the enchilada spice mix and stir in the flaked chicken breast. Stir the chopped jalapenos in the salsa pronto. Take an oven proof dish and make a layer with the tortillas. Spread with the salsa pronta and spoon over some of the chicken mixture. Top up with the kidney beans, coriander, sour cream and grated cheese. Repeat this process until all the chicken mixture is finished. Bake in a moderate oven until the cheese is melted and golden. To prepare the guacamole, combine all the ingredients together binding well with the olive oil.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.