Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Chicken Enchiladas
Tortillas rolled around shredded chicken, smothered in red sauce and cheese, then baked until bubbling.
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20 minPrep🔥
30 minCook🍽️
4Serves📊
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Ingredients
- 8 small tortillas
- 3 cups cooked shredded chicken
- 1 onion, chopped
- 2 cups grated cheese
- For the sauce: 2 tbsp oil, 2 tbsp flour, 2 tbsp chilli powder, 1 tsp cumin, 1 tsp paprika, 400ml stock, 1 can tomato sauce, salt
- To serve: soured cream, coriander, lime
Instructions
- For the sauce, heat the oil and stir in the flour and spices for a minute.
- Whisk in the tomato sauce and stock; simmer for 5 minutes.
- Mix the chicken with the onion and a cup of the sauce.
- Dip each tortilla briefly in the remaining sauce, fill with chicken, and roll.
- Place seam-down in a baking dish, top with the remaining sauce and the cheese.
- Bake at 190C for 20-25 minutes until bubbling.
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Tara’s tips
- Warm the tortillas briefly first or they crack as you roll.
- Don't skip dipping the tortillas — it transforms the dish.
Serving suggestions
- Top with soured cream, coriander and lime.
Storage & reheating
Keeps 3 days; reheats well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian version?
Yes — swap the chicken for black beans and grilled peppers.
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