Shawarma Enchiladas – Recipe & Cooking Method

Shawarma Enchiladas – Recipe & Cooking Method

Shawarma enchiladas are a delicious and unique twist on the classic shawarma, offering a bold fusion of Middle Eastern and Mexican flavors. This dish stands out with its distinctive preparation method.

In addition to its exceptional taste, this dish is packed with nutrients. Every 300-gram serving contains approximately 616 calories, 47 grams of protein, 68 grams of carbohydrates, and 17 grams of fat.

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Ingredients for Shawarma Enchiladas (Serves 4):

 

For the Filling:

• 1 tablespoon vegetable oil

• 800 grams chicken breast fillet, sliced

• 120 grams chopped onion

• 4 cloves garlic, minced

• 1 teaspoon ground black pepper

• 1 teaspoon mixed spices

• 1 teaspoon ground cardamom

• 1 teaspoon hot chili powder

• 1 teaspoon dried oregano

• ½ teaspoon ground cloves

• ½ teaspoon ground nutmeg

• ¼ cup hot water

• 1 chicken bouillon cube

For the Sauce:

• 2 tablespoons vegetable oil

• 50 grams flour

• 2 teaspoons ground cumin

• 1 teaspoon chili powder

• 1 cup hot water

• 1 chicken bouillon cube

• 200 grams tomato paste

Additional Ingredients:

• 6 flatbreads or wraps

• 400 grams canned chickpeas

• 1 cup grated cheddar cheese

• 30 grams chopped green onions

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How to Cook Shawarma Enchiladas:

1. Prepare the Filling:
   In a large pot, heat the vegetable oil. Add the chicken strips and sauté until lightly browned.
   Add the chopped onion, garlic, all spices, hot water, and the bouillon cube.
   Cover and simmer on low heat until the chicken is fully cooked and the onion is tender, and all liquids are absorbed.

2. Make the Sauce:
   In a pan, heat the oil and stir in the flour until it turns golden.
   Add the spices and mix for a minute.
   Pour in the water, chicken bouillon cube, and tomato paste. Stir well until the sauce becomes smooth.
   If the sauce is too thick, add a bit more water to adjust consistency.

3. Assemble the Enchiladas:
   Spread one-third of the sauce in the bottom of a baking dish.
   Divide the filling into six portions. Place one portion in the center of each flatbread, top with a spoonful of chickpeas, roll it up, and place seam-side down in the dish.

4. Finish and Bake:
   Pour the remaining sauce over the rolled wraps. Top with diced tomatoes and grated cheddar cheese.
   Bake in a preheated oven at 175°C (347°F) for 20 minutes or until the top is golden and bubbly.

5. Garnish and Serve:
   Remove from the oven, sprinkle with chopped green onions, and serve hot. Your family will love this creative and flavorful take on shawarma!