Pulled pork Halloween way
Very easy
Serve hot
Enchiladas with chicken
Challenging
Serve hot
Print recipe
Ingredients
- Premium Cheddar sauce (H35) - 80 g
- Pomo-d'Oro (H30) - 100 g
- Small tortill's - 3 pcs.
- Red onion - 1/4 pc.
- Red paprika - 1/2 pc.
- Chopped garlic - 1/2 pc.
- Paprika powder - 1/4 tbsp.
- Chili flakes
- Smoked paprika powder - 1/4 tbsp.
- Olive oil - 1 tbsp.
- Coriander - 3 to 5 stems
- Salt and pepper
- Sour cream - 1 tbsp.
Preparation
Our products you need
Ingredients
- Premium Cheddar sauce (H35) - 80 g
- Pomo-d'Oro (H30) - 100 g
- Small tortill's - 3 pcs.
- Red onion - 1/4 pc.
- Red paprika - 1/2 pc.
- Chopped garlic - 1/2 pc.
- Paprika powder - 1/4 tbsp.
- Chili flakes
- Smoked paprika powder - 1/4 tbsp.
- Olive oil - 1 tbsp.
- Coriander - 3 to 5 stems
- Salt and pepper
- Sour cream - 1 tbsp.
Enchiladas with chicken
Preparation
Wash and cut the peppers into strips and the red onion into half rings.
Cut the chicken into strips and season with paprika, smoked paprika, chili flakes, pepper and salt. Roughly dice the peeled tomatoes.
Fry the chicken with olive oil in a pan. Halfway through, add the peppers, onions and garlic. Sauté for 2 minutes. Add the Pomo-d'Oro sauce, red beans and half of the coriander and simmer for 2 minutes. Season as needed.
Cover a tortilla with this preparation and add a splash of Premium Cheddar Sauce. Roll up the enchilada and place in a baking dish. Repeat this process as many times as needed.
Spread the remaining sauce over the enchiladas and top with Premium Cheddar.
Bake at 180° C for 15 minutes.
Serve with sour cream and sprinkle with some coriander leaves.