Spicy Beef & Chicken Enchiladas

This recipe is for those who like to experiment with food and adventurous in tasting new food from different cultures. This recipe is my own twist to mexican food.

Ingredients:

(A)
3 handfuls ground beef
1 or 2 skinless, boneless breast chicken (cut into cubes)
1 or 2 stalk green onion or scallions (chop or sliced)
half of 1 package cream cheese (low fat)
2 fresh chillies (sliced without seed)
2 tsp red curry paste (maesri brand) (Optional)
1 tsp chilli paste to taste
salt and pepper to taste
1 green or any colored bell pepper (chopped into cubes)
half can mushroom
1 tsp green chillies from a green chillies can (optional)
2 tbsp olive oil
1 tsp minced garlic
1 tbsp minced onions

(B)
1 can diced tomatoes
half from the balanced cream cheese
1 tsp red curry paste (maesri brand) or
1 tsp chilli paste
white pepper to taste

(C)
8 or 9 Large Flour Tortillas or Spinach/Vegetable Tortillas

Mozarella cheese to your taste


Oven: 350F or 375F
Utensils: Wok, Aluminum or any type of pan
Baking time: 20 minutes

Methods:

1. Heat the oil in a wok.
   
2. Once hot, saute the ingredient from (A): minced onion, garlic, red curry paste, salt, pepper, and chilli paste.
3. Then add the meat from (A) and stir gently.
4. Finally, add all the ingredient (A) into the wok for 30 minutes at mid to low heat. Stir the mixture gently until the meat cooked. Put aside
   
5. Blended ingedient (B) gently into sauce. Put aside.
   
6. Spray the pan.
7. Take one tortilla.
   
8. Scoop the cooked meat mixture into the middle of the tortilla.
9. Then fold the tortilla according to the direction on the tortilla plastic wrap like an egg roll.
10. Arranged the rolled tortilla in the sprayed pan as shown in the image above.
11. Once the pan is fully filled. Sprinkle some mozarella cheese.
12. Pour the blended mixture from #5 into the pan until the tortillas are covered with the blended sauce. Then sprinkle a handful of mozarella cheese again as the final topping.
13. Covered the pan with aluminium foil and baked for 20 minutes.
14. Let cool for 5 minutes. Serve with salad or coleslaw.