Pollo Enchiladas Mexicana

Pollo Enchiladas Mexicana           10 Portions:

Ingredients:
20 flour tortillas (5-6")
500 ml of taco sauce
2 cups of marble cheese, shredded
1/2 cup of sour cream
2 cups of chicken breasts, cooked (Steamed/Poached), small cubed
1 cup of salsa
1/2 cup of coriander/cilantro leaves, chopped
50 gm of butter
50 ml of olive oil
1/2 cup of green pepper, small cubed
1/2 cup of red pepper, small cubed
1/2 cup of onions, fine wedged
1 tea spoon of oregano leaves
2 cups of tomato sauce (See Recipe below)

(Recipe for Tomato sauce)
Take a pot and saute the onions and peppers with the butter and o-oil on a low-medium heat for 3-4 min. Add the taco sauce, coriander/cilantro leaves & oregano and stir it and continue cooking for 3-4 more min. Cool it down.

Method:
First,  put the chicken on the tortilla, add some sour cream, tomato sauce & cheese (1/2 of them). Roll it tight. Now, pour some tomato sauce on top of the rolled tortillas and sprinkle some cheese. Bake them in the oven @ 325 Degrees F for 5-7 min or, till you see the cheese are getting a nice golden colour on top of the enchiladas. Serve hot with some sour cream & salsa on the side. Easy to make, very authentic and lots of flavour!