Enchiladas Stuffed with Chicken and Mushrooms

Zehava Krohn Recipe By
  • Cooking and Prep: 50 m
  • Serves: 6
  • Contains:

Crunchy fried enchiladas stuffed with savory chicken-mushroom filling. This is by no means a light appetizer, but it sure is irresistable. 

Ingredients (17)

Chicken-Mushroom Filling

Enchiladas

Dipping Sauce

Start Cooking

Prepare the Chicken-Mushroom Filling

  1. Heat oil in a skillet over medium heat. Add chicken, mushrooms, red wine vinegar, and soy sauce and sauté until chicken is cooked through and mushrooms are soft, about five to six minutes. Set aside.

Fry Enchiladas

  1. Place eggs in a medium bowl. Place cornflake crumbs in a second bowl and season with salt, pepper, and garlic powder.

  2. Lay the wraps on a flat surface. Spoon about two tablespoons of the chicken-mushroom filling in the bottom-center of each wrap. Fold the bottom tightly over the filling, fold in the sides, and then roll up. Dip wrap into beaten egg, then coat in crumbs.

  3. Heat about one inch of oil in a sauté pan. When oil is hot, add chicken wraps and fry until golden, about two to three minutes per side. Place on a paper-towel-lined plate.

Prepare the Dipping Sauce

  1. In a small bowl, whisk together dipping sauce ingredients. Serve alongside enchiladas.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating
5 / 5 stars
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP