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Japanese-Style Enchilada Bake

Name: Japanese-Style Enchilada Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 200 g Cooked chicken breast, shredded; 150 g Cooked white rice; 4 Flour tortillas; 3 tbsp Soy sauce; 2 tbsp Tomato paste; 1 tbsp Mirin; 1 tsp Grated ginger; 80 g Shredded cheese (mozzarella or cheddar); 2 Green onions, sliced; 1 tbsp Vegetable oil

Tortillas rolled with chicken and rice, baked with a soy-tomato enchilada-style sauce and cheese.

Total

40 min

Prep

15 min

Cook

25 min

Serves

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Servings

Recipe serves 2

Ingredients

200 g Cooked chicken breast, shredded
150 g Cooked white rice
4 Flour tortillas
3 tbsp Soy sauce
2 tbsp Tomato paste
1 tbsp Mirin(optional)
1 tsp Grated ginger(optional)
80 g Shredded cheese (mozzarella or cheddar)
2 Green onions, sliced(optional)
1 tbsp Vegetable oil

Instructions

1
Preheat the oven to 200°C (400°F).
2
In a bowl, mix the shredded chicken with the cooked rice, 1 tbsp soy sauce, and the grated ginger.
3
In a small saucepan, whisk together the tomato paste, remaining soy sauce, mirin, and 100 ml water. Simmer 3-4 minutes until slightly thickened.
4
Divide the chicken-rice filling among the tortillas, roll them up tightly, and place seam-side down in a lightly oiled baking dish.
5
Pour the soy-tomato sauce over the rolled tortillas and sprinkle the cheese evenly on top.
6
Bake for 20-25 minutes until the cheese is melted and bubbling.
7
Rest for 5 minutes, then garnish with sliced green onions and serve.