To prepare Filling: Heat Vegetable Oil in a deep frying pan and cook Chicken pieces on medium-high heat. Add Onions, Garlic, Spices, Water and 1 cube MAGGI Chicken Stock, cover and simmer on heat until onions are soft and chicken is fully cooked and all the liquid is absorbed.
To prepare sauce: Heat Vegetable oil in a frying pan over medium heat, add Flour and allow to fry until color is slightly golden.
Add spices and sauté for another 1-2 minutes. Taking care not to burn the flour.
Add Water and 1 cube MAGGI Chicken Stock, stir to dissolve. Add Tomato Pure and finish the sauce. If sauce is too think, add some water. Consistency should be that of heavy cream.
To assemble Enchiladas:In an oven proof baking dish, pour 1/3 of the sauce and spread evenly on the bottom.
Divide filling into 6 portions, lay each Pita Bread flat on a clean work surface, spread 1/6 of the Hummus Pure in the center and spoon over a portion of the filling. Gently roll over the pita bread covering the filling and place in the baking dish over the sauce with the seam down. Repeat for the remaining bread and filling.
Pour the remaining sauce over the rolled Enchiladas and spread across evenly.
Spoon over chopped Tomato pieces over the sauce, cover with shredded Cheddar Cheese and bake in a pre heated oven at 175 degrees C for 20-30 minutes or until cheese is melted and the sauce is bubbling.
Remove from oven and allow to rest for 5 minutes. Garnish with chopped spring onions and serve.
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