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Moroccan-Spiced Chicken Enchiladas with Harissa Red Sauce
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Description
Spice up Mexican night with these North African flavored enchiladas!
Ingredients
- 2-½ cups Chicken Breast, Cooked, Chopped
- 1 Tablespoon Cumin
- 1 teaspoon Coriander
- ½ teaspoons Cinnamon
- 4 ounces, weight Cream Cheese, Room Temperature
- ¼ cups Spicy Mina Harissa
- 2-¼ cups Red Enchilada Sauce
- Salt And Pepper, to taste
- 8 whole Flour Tortillas
- ½ cups Cheddar Cheese, Shredded
- ½ cups Mozzarella Cheese, Shredded
- Cilantro, Garnish
- Pico De Gallo, Garnish
- Feta Crumbles, Garnish
Preparation
Preheat oven to 350 F.
In a large bowl combine, chicken breast, cumin, coriander, cinnamon, cream cheese, harissa, one cup of the red enchilada sauce, and a little salt and pepper. Pour 1/4 of the remaining red enchilada sauce on the bottom of a 9 x 13 baking dish. Next, fill a tortilla with the chicken mixture and roll it up. Place the enchilada in the baking sheet seam side down. Repeat until all the chicken has been used.
Once you have filled the baking dish, pour the remaining enchilada sauce over the top of the tortillas. Top with cheddar and mozzarella cheese. Bake uncovered for 30 minutes or until warmed through and the cheese has melted. Remove from oven and garnish with cilantro, pico de gallo and feta crumbles.
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