Enchiladas

Standard

A bit of freestyle here made from memory of what I ate ages ago in Barcelona; I have no idea what would a Spanish chef say to a lemon grass though! Never mind the original, this one  turned out to be so tasty  that I am here now, at 11 pm eating the second one ,already thinking about opening a ginger beer and promising myself I will run for a minimum 12 kms tomorrow. Guilty pleasures. kurde.

 

1 onion

1 garlic clove

oil

chicken breast (finely chopped)

a pack of tortillas

a can red kidney beans

spices

lemon grass (leftover from Thai one)

cheddar cheese

Heat the oil, add crushed garlic and red pepper powder, cook for 1-2 min. Add chopped onion and lemon grass and cook till transparent. Add chicken, fry until light golden in colour. Add red kidney beans and cook for 10-15 mins on the low heat. Add spices of any liking: I used herb mix to add a bit of flavour, but paprika already makes the deal.

Roll up tortillas filled with the chicken-bean mixture, garnish with cheese and bake for 15 minutes until golden.

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