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Crunchy fried enchiladas stuffed with savory chicken-mushroom filling. This is by no means a light appetizer, but it sure is irresistable.
3 tablespoons olive oil
1 and 1/2 pounds chicken cutlets, cut into bite-sized pieces
10 ounces mushrooms, thinly sliced
2 tablespoons Tonnelli Red Wine Vinegar
2 tablespoons soy sauce
6 (6-inch) tortilla wraps
2 cups Gefen Cornflake Crumbs
salt, to taste
pepper, to taste
garlic powder, to taste
4 eggs, lightly beaten
1/3 cup soy sauce
2 tablespoons Alfasi Cabernet Sauvignon or other red wine
1 teaspoon fresh ginger or 1 cube Gefen Frozen Ginger
5 to 6 cloves garlic
2 tablespoons Tonnelli Red Wine Vinegar
1 tablespoon brown sugar
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.
Place eggs in a medium bowl. Place cornflake crumbs in a second bowl and season with salt, pepper, and garlic powder.
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.
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.
In a small bowl, whisk together dipping sauce ingredients. Serve alongside enchiladas.
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freezer friendly Hi , can I make them in advance and freeze it?
Yes! I would freeze them raw and then just take them out of the freezer and fry them so they are fresh and crispy!
This is my family’s favorite!!!!