How to prepare Shawarma Enchiladas
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Prepare the filling: Heat the vegetable oil in a saucepan and then cook the chicken slices over medium heat. Add onions, garlic, spices, water and MAGGI® Chicken Bouillon cubes. Cover the pot and simmer on low heat until the onions become soft and cook the chicken whole and all the liquids are soaked.
Preparation of the sauce: Heat the vegetable oil in the pan on medium heat and add the flour and leave to sauté until it becomes close to the color of gold.
Add the spices and fry the mixture with stirring for an additional 1 or 2 minutes. Be careful not to burn flour.
Add water and MAGGI Chicken Bouillon cubes and stir until melted. Then add the tomato paste to finish the sauce. If the sauce is too thick some water is added. Must be strong as heavy cream.
To collect the enchiladas: In a dish resistant to the heat of the oven, pour one third of the sauce and evenly distributed on the bottom.
Divide the filling into 6 sections, then put each loaf of bread on the surface of the clean work and provide a quantity equivalent to one sixth of chickpeas paste in the middle and then add a section of filling. Fold the loaf of bread to cover the filling, then place in the oven dish over the sauce and the open side down. The process is repeated for the remaining loaves and fillings.
Place the remaining sauce on the enchiladas and distribute evenly.
The chopped tomatoes are placed over them and covered with chard cheese. Bake the dish in a preheated oven at 175 ° C for 20 to 30 minutes or until the cheese melts and the sauce is boiled.
Remove the dish from the oven and leave to rest for 5 minutes.