Enchiladas with chicken

Category: Meat dishes
Kitchen: mexican
Enchiladas with chicken

Ingredients

tomato 4 things.
onion 2-4 pcs.
garlic 3 cloves
hot pepper 1/2
boiled chicken breast of one chicken
canned corn 1 jar
Cheddar cheese or any other 250-300 gr.
corn tortillas 8 pcs
olive oil 50-80 ml
cilantro greens 1-2 bundles

Cooking method

  • Peel the tomatoes and cut into cubes, chop the onions, chop the hot pepper as finely as possible, but without fanaticism. Press the garlic down with a knife and chop.
  • First, we send the onion to a frying pan with heated olive oil, wait for it to give us a specific onion smell, add pepper, then send the garlic. As soon as the garlic gives off its smell, add the tomatoes and simmer all this not until fully cooked. Salt to taste. In no case should you bring the onion or garlic to fried.
  • Spread a generous pinch of grated cheese on a tortilla, spread torn chicken breast and corn on the cheese. We tear the breast, not cut it. We wrap it in a roll and put it in a baking dish, which already contains a thin layer of tomato-garlic-onion mixture. We cover our rolls with the remaining tomato sauce, sprinkle with cheese and put them in the oven for 10-15 minutes just so that the rolls warm up and the cheese just melts. Sprinkle generously with chopped cilantro on a plate.
  • Recommended to be served with boiled rice. The portion is impressive when served with rice.
  • The recipe was spied on the Food channel performed by the World Chef I. Lazerson.

The dish is designed for

8 servings

Time for preparing:

50-60 minutes

Note

My family fell out from the table and could not say boo.

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