Last updated on 13.9.2020
The recipe is for 4 servings
Sauce Ingredients
1/2 tbsp garlic infused oil
2 tbsp (3 pcs) green chillies – chopped
1.5 cups tomato purée (Napolina)
1/2 tsp chilli powder
1/2 tsp ground cumin
3/4 cup chicken broth (garlic and onion free) (Massel 7’s)
salt and pepper to taste
Chicken Ingredients
1 tbsp garlic infused oil
2 leftover cooked or grilled chicken breast (ca 300 g) – shredded
1/2 cup tomato purée (Napolina)
1/3 cup chicken broth (garlic and onion free) (Massel 7’s)
50 g spring onions (green parts only) – chopped
1/4 cup cilantro – chopped
1 tsp ground cumin
1/2 tsp dried oregano
1 tsp chilli powder
Final Ingredients
8 corn tortillas
100 g lactose free cheddar – shredded
splash of garlic infused oil
handful of chopped cilantro
Instructions
Add all sauce ingredients in a medium pan and cook until reduced. Set aside.
Preheat oven to 400F / 200C
Heat oil in a pan. Add all chicken ingredients and cook for 5 minutes. Divide the chicken into 8 parts. Fill each tortilla with one part of the chicken, roll it up and place next to each other in a greased baking dish, seam down. Pour the sauce over the tortillas and spread evenly. Top with shredded cheese and a handful of chopped cilantro.
Cover the dish with aluminium foil and bake for 20-25 minutes.
Be First to Comment