Vegetable and Chicken Enchiladas
- 1 pack of The Spice Tailor Original Tikka Masala
- 250-300g chicken
- 2 tbsp vegetable oil
- ½ medium red onion, sliced
- ½ medium eggplant, cubed
- 1 small zucchinis, cubed
- ½ red bell pepper, sliced
- 4 large or 8 small flour or corn tortilla wraps
- Salt and pepper to taste
- Preheat the oven to 180°C (Fan 160°/Gas Mark 4)
- Heat the oil in a frying pan and stir fry the vegetables for about 5 minutes or until almost tender. Season.
- Divide the filling between the tortilla wraps and add in the chicken. Roll up the wraps and place into an ovenproof dish, seam-side down.
- Mix the contents of base and main sauce pouches of the Tikka Masala.
- Pour over the Tikka Masala sauce, leaving the ends clear. Reserve the spices for another cook. Bake in the oven for 15 – 20 minutes until piping hot and serve.
- 1 pack of The Spice Tailor Original Tikka Masala
- 250-300g chicken
- 2 tbsp vegetable oil
- ½ medium red onion, sliced
- ½ medium eggplant, cubed
- 1 small zucchinis, cubed
- ½ red bell pepper, sliced
- 4 large or 8 small flour or corn tortilla wraps
- Salt and pepper to taste
- Preheat the oven to 180°C (Fan 160°/Gas Mark 4)
- Heat the oil in a frying pan and stir fry the vegetables for about 5 minutes or until almost tender. Season.
- Divide the filling between the tortilla wraps and add in the chicken. Roll up the wraps and place into an ovenproof dish, seam-side down.
- Mix the contents of base and main sauce pouches of the Tikka Masala.
- Pour over the Tikka Masala sauce, leaving the ends clear. Reserve the spices for another cook. Bake in the oven for 15 – 20 minutes until piping hot and serve.