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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