- K&N's Chicken Jumbo Franks - 4 franks
- Cooking oil - 2 tbsp
- Garlic - 2 tsp; crushed
- Onion - 2 cups; diced
- Red chili pepper - 1 tsp; crushed
- Tomato paste - 1 cup
- Salt - 1 tsp or to taste
- Cumin seeds - 1 tsp
- Bell pepper - ½ cup; diced
- Chicken stock - ½ cup
- Cheddar cheese - 1 cup; shredded
- Mozzarella cheese - 1 cup; shredded
- Plain tortilla - as required
- Jalapeño - as required; whole
- Cream - as required
Cut frozen K&N's Chicken Jumbo Franks into half (lengthwise) and set aside.
In a pan, heat oil sauté garlic for half a minute and add onion.
Sauté for half a minute more and add red chili, tomato paste and mix together.
Cook for a minute, and add salt, cumin seeds, and mix for a few seconds.
Add bell pepper and let cook for half a minute, stirring to mix.
Add chicken stock, mix and let the gravy cook for about half a minute.
When the gravy comes to boil, add sliced Jumbo Franks.
Stir to mix and cook for a while till the franks are fully heated through.
In a serving platter, place plain tortilla and sprinkle mixed cheddar and mozzarella cheese on each.
Add 1 tbsp of cooked gravy on each bread. Wrap the bread by flapping the opposite corners over each other, while leaving the other two ends open.
Generously sprinkle cheese on top and place a jalapeño chili on each enchilada.
Set to bake in a preheated oven for 15 minutes at 370°F.
Top with a small dollop of cream on each Enchilada and serve.
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