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These Enchiladas are an addiction. I've always been a fan of fried tortillas with irresistible cheese and greens toppings. Try out these Enchiladas for your next meal and let me know if you like them.
  Peanut oil 2 Tablespoon (Planters)
  Minced onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), pressed
  Salt 1⁄2 Teaspoon
  Tomato paste 1 Can (10 oz)
  Chili powder 1⁄4 Teaspoon
  Oregano powder 1⁄4 Teaspoon
  Grated lettuce 1 Cup (16 tbs) (For Garnish)
  Sour cream 16 Ounce (1 Tub, For Garnish)
  Water 1⁄2 Cup (8 tbs) (For Garnish)
  Boiled chicken 1 (For Garnish)
  Tortillas 400 Gram (For Garnish, 1 Tin)
  Peanut oil 1 Tablespoon (For Garnish, Planters)
  Grated cheddar cheese 1 Tablespoon (For Garnish)

Saute the onions and garlic in the Planters Peanut Oil in a pan.
Push aside in the pan, and add the paste, salt, chili powder and oregano.
Add 1/2 cup water, cook well, mixing in the onions.
Add the chicken pieces.
Keep warm over low heat.
Put the tortillas, one at a time, into hot Planters Peanut Oil in frypan and fry both sides quickly.
Let the excess fat run off before laying them flat on a plate.
Spoon the sauce over and fold them over.
Dribble some more of the sauce (without any chicken) on top, and finish with sour cream, grated cheese and lettuce.

Recipe Summary

Difficulty Level: 
Main Dish

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Enchiladas Recipe