Chicken Enchilada Wraps Food

CHICKEN ENCHILADA ROLL UPS

Steps:

• In a large bowl, combine all of the ingredients (except tortillas) until well blended.
• Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
• Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
• Slice into 1/2 inch slices with a serrated knife to prevent crushing and serve.

CREAMY CHICKEN ENCHILADAS FROM REYNOLDS WRAP®

Steps:

• Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
• Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
• Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

CHICKEN ENCHILADA WRAPS

Steps:

• Tip the flour into a small bowl. Mix 1 tsp of the oil with 60ml water, add to the flour and stir with the blade of a cutlery knife until the mixture starts to come together. Use your hands to bring the mixture into a ball, then halve and cover with a tea towel.
• Mix 2 tbsp of the yogurt with the chilli powder, garlic and lime zest, then tip in the onion, pepper and chicken and stir well to coat. Heat the remaining oil in a large non-stick pan over a medium heat, add the chicken mixture and cook, stirring every now and then, for about 10 mins.
• Meanwhile, lightly flour the work surface and heat a very large non-stick frying pan over a medium heat, but don't add any oil. Roll out one of the balls of dough to a rough circle about 25cm across until it is paper thin, then carefully peel off the work surface and slap into the frying pan. The dough will cook within a minute, then flip over and cook for a few seconds more. Lift onto a plate and cook the other ball of dough in the same way.
• Roughly mash the avocado with the lime juice and spread over the flatbreads, top with the chicken mixture and remaining yogurt and scatter over the coriander. Roll up the enchiladas and serve.

CHICKEN ENCHILADAS

Steps:

• Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
• Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
• To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
• Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.