Mmmm...so cheesy!!!

I saw a packet of tortillas in the freezer and I knew exactly what I wanted to make. 

Now you can use beef mince or chicken mince,

but I went with cubed chicken fillet.
This was a HUGE hit with the family, 
I made so much more than we usually eat,
but the entire pan was finished!

1 tsp Ground Coriander Seeds
1/2 tsp Salt 
1 tsp Pepper
1 tsp Cumin Powder 
1 tsp Dry Oregano 
2 Tbsp Tomato Sauce 
2 - 3 Tbsp Chili Sauce
2 Tbsp Lemon Juice 

1 Onion
2 1/2 Tbsp Olive Oil

- SAUCE INGREDIENTS - 

1 Tbsp Garlic
2 Tbsp Chili Sauce 
250ml Tin Tomato and Onion [1 big tin]
1 1/2 tsp Tomato Paste 
1 tsp  Cumin Powder
1 1/2 tsp Dry Oregano 
1/2 tsp Salt 
2 tsp Pepper
1 tsp Cornflour 
1 tsp Red Chili Paste 

- GARNISH - 

1/2 Cup Grated Mozzarella Cheese
1/2 Cup Grated Gouda Cheese
Handful Fresh Coriander
Dry Parsley 
Green Chili Slices

- METHOD - 

1. Cut your chicken fillet into small cubes and marinate with garlic, red chili paste, red chili powder, coriander, salt, pepper, ground cumin, dry oregano, tomato sauce, chili sauce and lemon juice. 
2. Dice up your onion and braise with olive oil till golden.
3. Add your chicken with 1 1/2 cups water and cook till done. 
4. While your chicken is cooking add all your sauce ingredients into another pot, 1/2 cup water and bring to boil, lower the heat and simmer your sauce for around 30 minutes.
5. Once your chicken and sauce has cooked, leave to cool down.
6. You can make fresh tortillas, but I just used the ready made ones.
7. Heat up a frying pan and heat up your tortillas, do not use oil. 
8. Now in a pyrex dish (baking pan) use some non stick spray before adding a thin later of the sauce at the bottom. 
9. Take a tortilla, add your chicken in the middle, roll it up as a wrap and continue till the dish is filled. 
10. Pour over the rest of the sauce, top with the grated mozerella and gouda. 
11. Bake in the oven for 45 minutes at 200 Degrees Celsius. 
12. Just before serving add your dry parsley, coriander and chili slices. 

- PIN IT -