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Santa Maria Enchilada spice mix bag 30 grams

Per 28g

    Preparation method: Fry the chicken in oil or butter until golden brown. Mixed strained tomatoes with water and enchilada spice mix and half of the cheese. Pour half the tomato sauce over the chicken in the pan and simmer for about 2-3 minutes until the chicken is completely cooked. Divide the chicken mix over the tortillas, roll them up and place them with the opening downwards in a greased oven dish. Pour the remaining sauce over the rolled tortillas and garnish with the rest of the cheese. Bake the enchiladas in the oven at 200°C for about 10 minutes. Serve the enchiladas with a green salad and additions.

    Usage

    ENCHILADA WITH CHICKEN, 4 SERVINGS
    400 - 500g chicken fillet, cut into cubes
    1 tbsp butter or oil
    1 bag of Santa Maria Enchilada spice mix
    8 Santa Maria Corn Tortillas or Original Soft Tortilla
    500 g sieved tomatoes
    50 ml of water
    300 g grated cheese
    Try vegetarian! - replace the chicken with 400 g peeled and diced sweet potatoes (2x2cm) and 1 package of pre-cooked rinsed black beans (approx. 400g). cook as below, but add the beans to the pan when the sweet potato has baked for about 5 minutes.
    Preparation: Brown the chicken/sweet potato in butter or oil. Mix strained tomatoes with water and spice mix and half of the cheese. Pour half of the tomato sauce over the chicken/sweet potato and the beans in the pan and let it simmer for 2-3 minutes, until the chicken/sweet potato is done. Divide the chicken mixture/sweet potato mixture over the tortillas, roll them up and place them in a greased, oven-proof dish. Pour the rest of the sauce over the rolls and cover with the cheese. Roast in the oven at 200C, about 10 minutes, serve with salad.
    Store dry and at room temperature.

    Characteristics

    Vegan Vegetarian

    Ingredients

    chili pepper (27%) (guajillo chili pepper, red chili pepper, chipotle), onion, salt, garlic, cumin, spices (4.0%) (oregano, coriander leaf), black pepper.

    Santa Maria Enchilada spice mix bag 30 grams

    Per 28g

      Product form

      SURPRISE WITH TEX MEX! With the Tex Mex cuisine you can vary endlessly. Whether you are busy or have plenty of time to cook, there is a delicious dish for every day of the week. This Enchilada spice mix is ​​the ideal spice mix in combination with (Corn & Wheat) tortilla wraps for Enchilada recipes. The unique blend of guajilo and chipotle peppers, oregano and coriander provides a rich taste. * Enchiladas are filled rolled gratinated tortilla wraps, topped with a delicious tomato or chili sauce. * Use in combination with Tortilla wraps Medium, the perfect size for an oven dish. * Use a Santa Maria salsa and Guacamole Dip Mix as a topping. * Also delicious to try vegetarian, with extra vegetables. * Use half a bag of herbs if you don't like spicy. * For recipe inspiration, visit santamariaworld.com

      €1 , 40

      €1,55 (incl. btw)

        Description

        SURPRISE WITH TEX MEX!
        With the Tex Mex cuisine you can vary endlessly. Whether you are busy or have plenty of time to cook, there is a delicious dish for every day of the week.

        This Enchilada spice mix is ​​the ideal spice mix in combination with (Corn & Wheat) tortilla wraps for Enchilada recipes. The unique blend of guajilo and chipotle peppers, oregano and coriander provides a rich taste.
        * Enchiladas are filled rolled gratinated tortilla wraps, topped with a delicious tomato or chili sauce.
        * Use in combination with Tortilla wraps Medium, the perfect size for an oven dish.
        * Use a Santa Maria salsa and Guacamole Dip Mix as a topping.
        * Also delicious to try vegetarian, with extra vegetables.
        * Use half a bag of herbs if you don't like spicy.
        * For recipe inspiration, visit santamariaworld.com

        Preparation method: Fry the chicken in oil or butter until golden brown. Mixed strained tomatoes with water and enchilada spice mix and half of the cheese. Pour half the tomato sauce over the chicken in the pan and simmer for about 2-3 minutes until the chicken is completely cooked. Divide the chicken mix over the tortillas, roll them up and place them with the opening downwards in a greased oven dish. Pour the remaining sauce over the rolled tortillas and garnish with the rest of the cheese. Bake the enchiladas in the oven at 200°C for about 10 minutes. Serve the enchiladas with a green salad and additions.

        Usage

        ENCHILADA WITH CHICKEN, 4 SERVINGS
        400 - 500g chicken fillet, cut into cubes
        1 tbsp butter or oil
        1 bag of Santa Maria Enchilada spice mix
        8 Santa Maria Corn Tortillas or Original Soft Tortilla
        500 g sieved tomatoes
        50 ml of water
        300 g grated cheese
        Try vegetarian! - replace the chicken with 400 g peeled and diced sweet potatoes (2x2cm) and 1 package of pre-cooked rinsed black beans (approx. 400g). cook as below, but add the beans to the pan when the sweet potato has baked for about 5 minutes.
        Preparation: Brown the chicken/sweet potato in butter or oil. Mix strained tomatoes with water and spice mix and half of the cheese. Pour half of the tomato sauce over the chicken/sweet potato and the beans in the pan and let it simmer for 2-3 minutes, until the chicken/sweet potato is done. Divide the chicken mixture/sweet potato mixture over the tortillas, roll them up and place them in a greased, oven-proof dish. Pour the rest of the sauce over the rolls and cover with the cheese. Roast in the oven at 200C, about 10 minutes, serve with salad.
        Store dry and at room temperature.

        Characteristics

        Vegan Vegetarian

        chili pepper (27%) (guajillo chili pepper, red chili pepper, chipotle), onion, salt, garlic, cumin, spices (4.0%) (oregano, coriander leaf), black pepper.

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