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Chicken enchiladas recipe



Servings 8
Prep Time 30 mins
Cook Time 75 minutes
Total Time 1h 15 mins

Ingredients

16 flour tortillas
1.2kg of chicken breast
6 cloves of garlic
4 onions
3 tbsp of Olive Oil

2 bell peppers
200g cheddar cheese
8 tomatoes
10 tbsp of tomato paste

Pepper
Salt
2 tsp dried oregano
4 tbsp of paprika
Small peppers



Utensils

1 mixer

1 peeler
1 kitchen whisk
Chef's Knives
1 wooden spoon
1 plat
Oven
1 large container
1 kitchen scale

Stoner



Preparations


STEP 1

Preheat the oven to th. 6 (180°C)



STEP 2

Peel and chop the onions



STEP 3

Wash and cut the peppers into strips



STEP 4

Cut the chicken cutlets into small cubes


STEP 5

Chop the garlic cloves (keep one for the sauce)



STEP 6

In a skillet, heat 1 tbsp of olive oil, then brown the onions, add the peppers then the pieces of chicken and the garlic cloves for 5 minutes, then add the spices and herbs as well as 4 tbsp of tomato paste


STEP 7

Wash the tomatoes, cut them into quarters and blend them


STEP 8

Add the equivalent of 2 tomatoes mixed in the pan, reserve the rest, continue cooking until everything is cooked


STEP 9

Prepare a tomato sauce: in a small saucepan, heat 1 tbsp of olive oil with the minced garlic clove, before the garlic browns, add 6 tbsp of tomato paste and the rest of the blended tomatoes, pour a little water if necessary, add salt, pepper and pepper cut into small cubes, mix, cover and simmer over low heat for 5 minutes


STEP 10

Prepare the enchiladas: stuff the tortillas with the meat, roll them on themselves and place them in a gratin dish, cover with sauce, cheddar and bake for 30 min


STEP 11

After we pass on table

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