Enchiladas My Way Chicken and Vegetarian

Receita em PORTUGUES clique AQUI

Above you can see the enchiladas i made the small dish is the Vegetarian the large one is the Chicken, this was an easy and cheap recipe to satisfy two different food requirements here in my house, which means you can indeed make this very versatile recipe in either vegetarian version, meat or both like I did.

For this I used....

Recipe Ingredients:

• 1 pack of plain tortilla wraps (or you can make your own)
• 1 large pepper (cut into thin strips)
  
• 1 large onion (cut into thin strips)
• 2 garlic cloves (minced)
• 1 hot chili thinly sliced
  
• 1 can of kidney beans
• 1 can of tomatoes
• a tea spoon of cumin
• a soup spoon of oregano
• 2 medium or 3 small chicken breast slice into thin strips (for the meat ones)
  
• 250grs of Quorn mince (for the vegetarian ones)
• Bechamel sauce (I always make mine but you can buy made if you want)
• 2 large spoons of tomato concentrate (diluted in water to form a thick cream)
• 2 large tomato paste (to add to sauces)
• salt and pepper to taste

Very very easy to make in a wok pour some olive oil, place on the stove until very hot, add then the 1/2 pepper, 1/2 onion, 1/2 garlic, salt and pepper and 1/2 cumin and half of the sliced chilli, cook until the onion browns a bit and then add the oregano and the chicken, always stirring make sure the chicken strips are well sealed, once sealed then add the 1/2 tomato tin and one large spoon of tomato paste.

Let this cook for about 7 minutes, then assemble the Enchiladas: Put a row of filling about one third from the edge on top of that a couple of spoons of bechamel, wrap the soft tortilla around the sauce and lay it in the tray to go in the oven repeat process until the tray is full. Then on top spread some more bechamel sauce and put a line of tomato cream along each roll then sprinkle some oregano and grated cheese, than goes in the oven for about 20-25 minutes gas 200c, until golden brown on top, then serve with some grated carrot and some sliced spring onion or a salad of your choice.

For the vegetarian one exactly same thing just replace the chicken with vegetarian mince (Quorn).

I make the Bechamel sauce as follows: put some milk in a pan add a knob of butter some salt and some pepper (black freshly milled) the also a little nutmeg, once nearly boiling put a couple of spoons of plain flour in a glass and add water til about half of the glass, with a little whisk, mix it well until there are no lumps, pour it all into the hot milk and whisk constantly until thickens up, don't worry if not to thick yet as now you add a hand full of grated cheese, continue to whisk and you should get the most perfect bechamel (the milk you use should be about half a pint 250-300 mils. *tip if to thick add a little more milk while stirring, and if to liquid add a little more flour mixed in water*