Enchiladas | Recipes | National Trust
Try this classic Mexican comfort food recipe. Load up with smoky chicken, crunchy peppers and a saucy cheesy topping, or try the vegan enchiladas version.
Ingredients
- sp dried oregano
- ½ tsp chilli flakes
- ½ tsp dried basil
- ½ tsp ground cumin
- 100g tinned chopped tomatoes
- 100g carrot
- 150g onion
- 2 peppers
- 200g tinned chopped tomatoes
- 80g tomato puree
- 1 tsp smoked paprika
- 400g diced chicken thigh
- 20g fresh parsley, finely chopped
- 150g Cheddar cheese, grated
- Salt and pepper to taste
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