2 In The Kitchen….. Cooking Chicken & Bean Enchiladas With Zadada

I recently asked Zadada what he thought I should create as our Saturday night special in the kitchen? And his response was ‘Enhchiladas’, he loves Mexican! It was a done deal, he even went shopping to get all the ingredients we required with all 3 kidlets (I call that dedication!!). I was then treated to his presence in the kitchen helping me create these tasty little morsels! There were a few eye rolls occurring during my picture taking moments, ‘all in a good blog posts package’ I explained to him.

I’ve incorporated a FUSSPOT option at the end incase you have little kidlets like 2 of ours that tend not to enjoy all the bells and whistles!

Pic Monkey enchilada

I love it when we get cooking in the kitchen together, there’s just a great married wholesomeness about it!

Wholesomeness

So much wholesomeness, check out those uggboots!!!!

Here’s your visual stimulation:

Poaching Chicken Ingredients pic The beans Ready to blitz Blitzed sauce Chicken mix Zaadada assembling Top with sauce and cheese Don't forget the olives!Guacamole The Enchilada

The Recipe

You Will Need:

800g Chicken Breast Poached and shredded  (if you don’t have time to get fancy just shred up 2 BBQ chickens) Reserve 3/4 cup of shredded chicken for the fusspot option below.

2 shallots, finely chopped

2-3 cups grated cheddar cheese (just see how you go and what you like)

Salt & freshly ground pepper

10 Mountain Bread corn wraps

2 x 400g can diced tomatoes

1/4 cup coriander leaves

1/2 large green chilli (seeds removed), roughly sliced

2 garlic cloves, crushed

2 tablespoon pouring cream

1/2 teaspoon fish sauce

200g sliced black olives

1 small tub sour cream

Guacamole:

1 Large avocado mashed (maybe 2 if you love your Guacamole)

Lemon juice (a good squeeze of 1/4 wedge should do it)

1/2-1 Garlic clove crushed

Salt and Pepper

 

Method

1. Preheat oven to 190°C.

2. Combine chicken, shallots, mex beans and half the cheese, season with salt and pepper.

3. Divide chicken mixture between the corn wraps and roll up firmly in parcels. Place seam sides down in an ovenproof dish (ours measured 23cm x 32cm x 5cm).

4. Place tomatoes, coriander leaves, chilli, garlic, cream and fish sauce into a food processor and process until smooth. Pour over enchiladas, sprinkle with remaining cheese, scattering olives over the top. Bake for 20-25 minutes or until cheese is melted golden and sauce is bubbling.

5. To make the guacamole just mix the avocado, garlic, lemon juice, salt & pepper in a bowl and your done.

6. Place 2 enchiladas garnished with mixed lettuce on each plate and serve with sour cream and guacamole.

ENJOY!!

If you do happen to own little fusspots like 2 of ours, here’s our fusspot friendly option!

Combine the reserved shredded chicken with 1/2 grated carrot and 1/2 cup cheese. Assemble in 3-4 wraps as instructed above and place in a small oven proof dish loned with baking paper, sprinkle with some extra cheese and pop in the oven at the same time as the bells and whistles dish. (These fusspot friendly enchiladas will take less time so just keep an eye on them, they’re ready when the cheese is golden on top.

Fusspot option Fusspot option in dish Kids meal Winning

When the plate is empty you know it’s a hit!

I hope you get to share your enchilada cooking adventure with someone special too!

Until the next time,

Zamamabakes

(Visited 343 times, 1 visits today)

I recently asked Zadada what he thought I should create as our Saturday night special in the kitchen? And his response was ‘Enhchiladas’, he loves Mexican! It was a done deal, he even went shopping to get all the ingredients we required with all 3 kidlets (I call that dedication!!). I was then treated to his presence in the kitchen helping me create these tasty little morsels! There were a few eye rolls occurring during my picture taking moments, ‘all in a good blog posts package’ I explained to him.

I’ve incorporated a FUSSPOT option at the end incase you have little kidlets like 2 of ours that tend not to enjoy all the bells and whistles!

Pic Monkey enchilada

I love it when we get cooking in the kitchen together, there’s just a great married wholesomeness about it!

Wholesomeness

So much wholesomeness, check out those uggboots!!!!

Here’s your visual stimulation:

Poaching Chicken Ingredients pic The beans Ready to blitz Blitzed sauce Chicken mix Zaadada assembling Top with sauce and cheese Don't forget the olives!Guacamole The Enchilada

The Recipe

You Will Need:

800g Chicken Breast Poached and shredded  (if you don’t have time to get fancy just shred up 2 BBQ chickens) Reserve 3/4 cup of shredded chicken for the fusspot option below.

2 shallots, finely chopped

2-3 cups grated cheddar cheese (just see how you go and what you like)

Salt & freshly ground pepper

10 Mountain Bread corn wraps

2 x 400g can diced tomatoes

1/4 cup coriander leaves

1/2 large green chilli (seeds removed), roughly sliced

2 garlic cloves, crushed

2 tablespoon pouring cream

1/2 teaspoon fish sauce

200g sliced black olives

1 small tub sour cream

Guacamole:

1 Large avocado mashed (maybe 2 if you love your Guacamole)

Lemon juice (a good squeeze of 1/4 wedge should do it)

1/2-1 Garlic clove crushed

Salt and Pepper

 

Method

1. Preheat oven to 190°C.

2. Combine chicken, shallots, mex beans and half the cheese, season with salt and pepper.

3. Divide chicken mixture between the corn wraps and roll up firmly in parcels. Place seam sides down in an ovenproof dish (ours measured 23cm x 32cm x 5cm).

4. Place tomatoes, coriander leaves, chilli, garlic, cream and fish sauce into a food processor and process until smooth. Pour over enchiladas, sprinkle with remaining cheese, scattering olives over the top. Bake for 20-25 minutes or until cheese is melted golden and sauce is bubbling.

5. To make the guacamole just mix the avocado, garlic, lemon juice, salt & pepper in a bowl and your done.

6. Place 2 enchiladas garnished with mixed lettuce on each plate and serve with sour cream and guacamole.

ENJOY!!

If you do happen to own little fusspots like 2 of ours, here’s our fusspot friendly option!

Combine the reserved shredded chicken with 1/2 grated carrot and 1/2 cup cheese. Assemble in 3-4 wraps as instructed above and place in a small oven proof dish loned with baking paper, sprinkle with some extra cheese and pop in the oven at the same time as the bells and whistles dish. (These fusspot friendly enchiladas will take less time so just keep an eye on them, they’re ready when the cheese is golden on top.

Fusspot option Fusspot option in dish Kids meal Winning

When the plate is empty you know it’s a hit!

I hope you get to share your enchilada cooking adventure with someone special too!

Until the next time,

Zamamabakes

(Visited 343 times, 1 visits today)

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3 Comments on “2 In The Kitchen….. Cooking Chicken & Bean Enchiladas With Zadada

  1. A great post Dannielle, I love your ‘fuss pot’ option too! Fortunately we are not at that stage yet (touch wood!). Thanks for linking up with us, I’m pinning this recipe to hopefully try soon :)

    Reply
    1. Dannielle

      Thanks Lauren. Fingers crossed you stay fusspot free. Our 3rd is our worst and our first is our best eater! I love linking up with you guys! Thank you xx

      Reply
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