THE SHREDDED POULTRY-WRAP

(Our Play on Chicken Enchiladas)

THE SHREDDED POULTRY-WRAP

Ingredients: 400g Cooked chicken (shredded), Enchilada Sauce, 150g Cheddar (grated), 8 Corn tortillas, 1 tsp Dried Oregano, 1 tsp Cumin...

Ingredients

  • 400g Cooked chicken (shredded)
  • Enchilada Sauce
  • 150g Cheddar (grated)
  • 8 Corn tortillas
  • 1 tsp Dried Oregano
  • 1 tsp Cumin

Cooking Method

  1. The Bloom Mix shredded chicken with spices and a 30ml splash of enchilada sauce to prime the meat.
  2. The Build Roll chicken into tortillas; arrange tightly in a baking dish.
  3. The Swell Pour the remaining red silk sauce over the top; cover heavily in cheese.
  4. The Bake Roast at 200°C for 15 minutes until the cheese is bubbling and the edges are charred.
  5. The Final Flourish Finish with raw fresh coriander and onion rings.

Cuisine: Mexican

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