Chicken enchilada with salsa brava
Ingredients
- 8 Wheat or Corn Tortas
- 500 g Boiled or Roasted Chicken in Threads
- 300 g Cheddar Cheese
- 1 Red Onion in Thin Slices
- Salsa brava The Tapas Sauces
Instructions
- Place the threaded chicken in a bowl.
- Add two large tablespoons of salsa brava The Tapas Sauces and mix.
- Lay the torta out flat in a seperate tapas bowl.
- Spread the chicken and sauce combo on top of it.
- Add the onion, cheddar cheese (and chopped tomato if you wish).
- Heat in the oven for 15 minutes at 160 degrees F.
- Remove the tapas bowl from the oven.
- Leave to sit for a few minutes and then serve.