This is a fantastic chicken enchilada recipe. It takes a bit of work, but it’s definately worth it.

Ingredients:

• 4 Chicken Breasts
• 1 Onion, sliced
• 1 Cup grated cheddar cheese
• 1 Teaspoon Cumin Powder
• 1 Teaspoon Garlic Powder
• 1 Teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1-4 teaspoons chili powder
• 1 Can (15 ounce) minced tomatoes (Fire roasted if possible)
• 1/2 cup water
• 1/3 cup chopped jalapeno chilies
• 2 cloves minced garlic
• 12 Flour Tortillas
• 1 jar Taco sauce 

Optional:

• 1/2 Pint Sour Cream
• 1 Teaspoon Sugar

Directions:

1. Cook the chicken in a non-stick skillet until the juices run clear and the meat turns white.
2. Cut the chicken into cubes and fry it a little more until it turns a light brown color.
3. Place the chicken to the side while you make the sauce.
4. Place the sliced onion into a non-stick skillet on medium heat and cook them until they turn translucent
5. Add the diced garlic and cook for a further minute.
6. Now add the minced tomatoes, cumin powder, dried parsley, oregano, pepper and salt.
7. Let it simmer on a low heat for about 10 minutes while stirring gently. If the sauce gets too thick, dilute it with a bit of water.
8. Now add the chili powder, one teaspoon at a time. You need to taste the sauce after stirring it in thoroughly, if its not hot enough for your taste, add another teaspoon. Repeat this until you reach your desired level of spice.
9. You can optionally add a teaspoon of sugar which will make the tomatoes less acidic, but this is really up to you.
10. Pre-heat your oven to 350 Degrees F
11. Microwave the tortillas in for about 30 seconds on the high setting.
12. To roll a chicken enchilada, lay the tortilla flat on a plate
13. Add a small, straight row of chicken pieces to the middle of the tortilla
14. Cover it with the prepared sauce.
15. If you want, you can chuck some jalapeno on.
16. Lastly you can pour taco sauce over the top.
17. Now lift one side of the tortilla and lay it tightly over the ingredients.
18. Roll the tortilla covered ingredients into the second half of the tortilla
19. Place them in a baking dish and sprinkle the cheese on top.
20. Put the baking tray in the preheated oven for 15 minutes. 

And you’re done!

If you would like to serve it with sour cream, this should be placed to the side in a small bowl.

This chicken enchilada recipe is a little complicated for some, but I find it presents fantastically and tastes wonderful! I encourage you all to try this chicken enchilada recipe, and pass it on to your friends.

I have been cooking for many years and I’m difficult to satisfy, so I’ve created my own Sangria recipe which combines my favourite elements for the best authentic Sangria.

Utensils Required:

• A sharp fruit knife
• Cutting Board
• Measuring cups
• A Large bowl, pitcher or bucket for mixing and serving

Ingredients:

Fruits

• 1 lime cut into wedges
• 1 Lemon cut into wedges
• 1 Orange cut into wedges
• 10 maraschino cherries
• 1 Apple cut into slices

Juices

• 1 cup orange juice

Alcohol

• 1/4 cup brandy
• 1/4 cup triple sec
• 1/2 cup white rum
• 1 bottle (750ml) dry red wine (Cabernet Sauvignon, Merlot, Shiraz)

Optional

• 1/4 cup sugar
• 2 Cups ginger ale or Carbonated Water

Directions:

• Mix the alcohol together in a large bowl, pitcher or bucket with the orange juice and sugar (if you decided to include sugar)
• Cut the lime, lemon, apple and orange into thin wedges
• Add the fruit slices and maraschino cherries to the bowl, bucket or pitcher.
• Refrigerate the Sangria overnight to improve the flavour
• Serve the Sangria chilled, and for slight fizz, at some ginger ale or carbonated water before serving.

This Sangria recipe is a combination of a number of Sangria recipes available online. I have taken the best bits of all of them, and this is the delicious result.