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1
First, prepare the sauce.
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2
Heat some oil in a large saucepan over medium heat.
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3
Add the garlic and saute for 1 to 2 minutes.
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4
Add the onion, oregano, chili powder, basil, black pepper, salt, cumin, parsley, salsa and passata.
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5
Mix together, and then stir in the water.
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6
Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes.
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7
Once your sauce is ready, fry your chicken strips and once browned, remove from the frying pan and set aside.
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8
Fry the sliced onions and mushrooms until just about cooked.
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9
Then add back the chicken and most of the enchilada sauce.
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10
Allow this to cook for about 5-10 minutes or until everything is cooked.
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11
Make sure you keep an eye on it so it doesnt dry out.
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12
Once your filling is ready, heat your tortillas in a dry frying pan for about 30 seconds on each side.
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13
Once the tortillas are warmed, split your mixture between the two tortillas (you will probably have far too much, so just add in enough so that you can roll them up).
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14
Once you have rolled up your filled tortillas, place them in a baking dish which has been sprayed with spray oil.
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15
Top with any remaining mixture and the remaining sauce.
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16
Sprinkle the top with cheese and place in a preheated oven at 200 degrees Celsius until the cheese is bubbling.
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17
N.B.
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18
I have made some very slight changes to this recipe to make it less diet than the version on my blog, but feel free to use reduced fat cheese and spray oil for frying if you so wish.
