Servings 8
Prep Time 30 mins
Cook Time 75 minutes
Total Time 1h 15 mins
Ingredients
Utensils
Preparations
STEP 1
Preheat the oven to th. 6 (180°C)STEP 2
Peel and chop the onionsSTEP 3
Wash and cut the peppers into stripsSTEP 4
Cut the chicken cutlets into small cubesSTEP 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 pasteSTEP 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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