700g tomato passata
100g water
Fajita sauce
2 tablespoons vegetable oil
1 small white onion, finely chopped
500g minced chicken
1 green chilli, finely chopped (without the seeds)
1 tablespoon Mexican spices
1 can (420g) red beans, drained
100g canned corn
8 medium tortillas
250g mozzarella, grated
250g grated cheese
To serve
Guacamole sauce
Sour cream
1 lime or lemon, quartered
Preheat oven to 180C.
In a bowl, mix the fajita sauce together with the tomato passata. Add 100ml of water to the jar of sauce and shake until you get all the sauce.
Place one layer of tomato sauce on a 35×30 cm baking pan. Keep enough sauce for the top dressing at the end.
Prepare the chicken: In a large frying pan, heat the oil over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally.
Add the Mexican spices, minced chicken and green chili.
Sauté the mixture for 8-10 minutes, stirring regularly, or until chicken is cooked.
After the chicken is cooked, remove the pan from the heat and add the beans and corn and mix.
Filling/wrapping: Create a line on your counter that includes: tortillas, chicken mixture and cheeses (mozzarella and yellow cheese mixed together).
Place a tortilla on the counter and top 1/8 of the chicken mixture. Sprinkle with two tablespoons of cheese.
Wrap the tortilla in a roll and put it in the baking pan with the tomato sauce. Repeat the process for the remaining seven tortillas.
Then evenly spread the remaining sauce along with the sauce over the enchiladas and sprinkle with the leftover cheese.
Bake without covering for 20 minutes, or until golden.
Serve warm with accompanying toppings.
Soft Tacos with Shrimp, Guacamole and Pico de Gallo
8 medium tortillas
Vegetable oil
8 tablespoons guacamole sauce
Mixed salad with purple cabbage
24 pieces medium peeled shrimp
4 slices of fresh pineapple, cut into cubes
2 teaspoons Mexican spices
8 tablespoons fajita sauce
2 limes or 1 lemon cut into wedges, to serve
For the Pico de gallo
2 large ripe tomatoes, cut into cubes
1 small red onion, finely chopped
2 tablespoons fresh coriander, finely chopped
Lime juice
½ teaspoon cumin
Salt
Freshly ground black pepper
Mixed spices
For the Pico de gallo: Put all the ingredients in a medium bowl and mix.
Refrigerate for 1/2-1 hour, until the ingredients are well marinated.
For the shrimp: Mix the shrimp with the Mexican spices, after adding 2 tablespoons oil. Line a baking pan with parchment paper and bake the shrimp at 180°C for 12-15 minutes.
For the tortillas: Just before serving, heat the pies in a pan without oil until tender.
Assembly: Brush each tortilla with 1-2 tablespoons guacamole and add some salad on top.
Place 3 shrimp on top of the salad, then 1 tablespoon Pico de gallo and the pineapple.
Then sprinkle with Mexican spices.
Finally, garnish with a piece of lime.
Serve immediately.
Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/
