Shawerma Enchiladas Recipe | MAGGI® Arabia

Shawerma Enchiladas

Midweek days deserve something special. This Shawerma Enchiladas is a budget saver. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

Ingredients

  • For the filling:
  • 1 tablespoon vegetable oil
  • 800 g chicken breast fillet cut into strips
  • 1 medium finely chopped onion or 120 g
  • 4 crushed garlic cloves
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cardamom
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ cup hot water or 60 ml
  • 1 cube MAGGI® Chicken Bouillon
  • For the sauce:
  • 2 tablespoons vegetable oil
  • ¼ cup plain flour or 50 g
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 cup hot water or 250 ml
  • 1 cube MAGGI® Chicken Bouillon
  • 1 cup tomato puree or 200 g
  • 6 warmed pita bread or 360 g
  • 1 can chick pea, canned or 400 g
  • 2 medium diced tomatoes or 200 g
  • 1 cup grated cheddar cheese or 100 g
  • 2 medium finely chopped spring onions or 30 g

How to Prepare

  1. To prepare the filling: Heat vegetable oil in a deep frying pan and cook the chicken pieces on medium-high heat. Add in the onions, garlic, spices, water and 1 cube MAGGI® Chicken Bouillon. Cover and simmer on heat until the onions are soft and chicken is fully cooked and all the liquid is absorbed.
  2. To prepare the sauce: Heat vegetable oil in a frying pan over medium heat, add flour and allow to fry until color is slightly golden.
  3. Add spices and sauté for another 1-2 mins. Take care not to burn the flour.
  4. Add water and 1 cube MAGGI® Chicken Bouillon. Stir to dissolve. Add in tomato puree and complete making the sauce. If the sauce is too thick, add in some water. Consistency should be like that of heavy cream.
  5. To assemble the Enchiladas: In an oven proof baking dish, pour 1/3 of the sauce and spread evenly on the bottom.
  6. Divide filling into 6 portions, lay each pita bread flat on a clean work surface, spread 1/6 of the hummus in the center and spoon over a portion of the filling. Gently roll over the pita bread covering the filling and place in the baking dish over the sauce with the seam down. Repeat for the remaining bread and filling.
  7. Pour the remaining sauce over the rolled Enchiladas and spread across evenly.
  8. Spoon over chopped tomato pieces over the sauce, cover with shredded Cheddar Cheese and bake in a pre heated oven at 175°C for 20-30 mins or until cheese is melted and the sauce is bubbling.
  9. Remove from the oven and allow to rest for 5 mins. Garnish with chopped spring onions and serve.

Nutritional Info

Energy: 616.00 Kcal
Protein: 47.00 g
Carbohydrate: 68.00 g
Fats: 17.00 g

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