Mexican cuisine here in the Netherlands is probably much closer to TexMex, a westernized version of it. I also don’t have any knowledge on Mexican cuisine, so I can’t really tell you the difference. If there is anybody out there who has a true Mexican recipe, feel free to email it! But not too spicy, I am a coward, haha. Once had to have a whole tub of yoghurt with the curry an Indian flatmate made (and it was the NOT spicy version).
This recipe makes leftover wraps/ tortilla’s and half a bell pepper, check at the end of this post for ideas what you can do with them! Also, I used some Gouda cheese, but I heard the Dutch Gouda is quite different from the Gouda sold in foreign countries, so I guess maybe grated cheddar or cheese mix is a good option. Or just use any you like :).
OK, on to the recipe!
You will need:
- 1 chicken breast
- 4 whole wheat wraps (I used Santa Maria)
- 1 tin of tomato cubes
- 1 small red onion
- 1 clove of garlic
- 1/2 red bell pepper
- grated cheese
- 2 teaspoons of cayenne pepper
- 1 teaspoon of cumin
- 0,5 teaspoon of paprika powder
- Put the chicken in a cooking pot and cover with water. Bring to a boil and let it boil for about 10 minutes.
- In the meanwhile chop up the onion, garlic and bell pepper.
- Heat up a skillet with some olive oil. Bake the onion and when it is soft add the garlic. When the chicken is cooked, let is slightly cool on a plate or cutting board.
- Add the tomato cubes to the onion and garlic mix. Also add some salt, pepper and the spices. Put the sauce in a baking dish. Some sauce will be left in the pan, but that is perfect.
- Now add your bell pepper and soften it.
- Pull the chicken apart with two forks so you get small pieces. Put this in a bowl and add the bell pepper, 1/4 of the sauce and 1/4 of the cheese to the chicken.
- Preheat the oven to 150 ºC.
- Add some olive oil to the pan. Grab a tortilla and slide it though the sauce in the baking dish, so it becomes covered in sauce on both sides. Now bake both sides in the skillet until soft. Putt it on a plate.
- Repeat with the other two wraps.
- Now turn of the heat under the skillet and return the sauce once again to the skillet.
- Time to build! Make a line of chicken filling on a wrap and roll it. Do this to the two remaining wraps as well and then pack your wraps tightly in a small baking dish.
- Poke some holes in the enchiladas and cover with the tomato sauce and more cheese. Bake for about 20 minutes and enjoy!
Wow, it always surprises me how many steps there are to this dish, but now I wrote it down I am even more amazed…
With the leftover bell pepper and wraps you can:
- make wraps with cream cheese, bell pepper, turkey slices and spinach for lunch
- freeze the wraps and use later.
- cut up the bell pepper for a salad or pasta sauce for example. Or eat as a snack if you like.
- slice the wraps into pizza slice shapes, bake them in the oven until crispy and dip in something delicious.
I hope you liked it, see you soon!
p.s. This is quite filling, because I used whole wheat wraps. If you have some left over, you can easily take it to work and heat it up in the microwave it for a delicious lunch. 🙂