Khana Pakana

Enchiladas - I make these Enchiladas every other weekend and my family loves it. I have slightly modified the original recipe to suite our desi taste. To be more specific, ITS DESI ENCHILADAS!

1. Boil chicken in water with ginger garlic paste.

2. When chicken is boiled, take it out of the water and put aside until it is cool down, once cool down shred and keep aside.

3. In a sauce pan heat oil on medium heat, add bell pepper and tomatoes and cook for 2-3 minutes, then add mushrooms and cook for another 2 minutes.

4. Now add chicken in the sauce pan, add salt, red chili flakes and cook 2-3 minutes.

5. Add sour cream, cream of mushroom soup or heavy crème and mix well.

6. Add 2 cups of cheddar cheese, and cook on low heat until the cheese is melted.

7. (Make sure sauce is not too thin, if so then cook for additional 3-4 minutes, or if the sauce is too thick add some milk).

8. Now pre-heat the oven on 350 degrees Fahrenheit or 175 degrees Celsius.

9. Warm the tortilla in microwave for 10 seconds each or on a warm pan for 2 seconds each side.

10. Put the sauce on the tortilla, fold the tortilla tightly and place on the baking tray, seam side down.

11. Once all the tortillas are filled and folded, sprinkle rest of the cheddar cheese on top.

12. Put the tray in the oven and bake for 10 minutes or until cheese is melted and has a nice golden color.

13. It is a filling snack and also good lunch for kids.