Enchilada recipe

Ingredients

• 2 tablespoons of olive oil
• 2 chicken breasts
• Salt
• Black pepper
• 1 purple onion
• 3 cloves of garlic
• 2 chili peppers
• 3 tomatoes
• Half a cup of boiled Mexican beans
• 1 teaspoon of flour
• Half a teaspoon of coriander powder
• 5 tortillas

For the sauce:

• 3 tablespoons of olive oil
• 1 teaspoon of flour
• 3 teaspoons tomato paste
• 1 teaspoon of ground red pepper
• 1 clove of garlic
• Cumin
• Thyme
• 1 glass of chicken stock

For the above:

• 1 cup of grated cheddar cheese
• Quarter bunch of parsley

How to make Enchilada recipe?

Chop the chicken julienne and season with salt and pepper.

Chop the onion and garlic.

Remove the seeds from the peppers and chop finely.

Peel the tomatoes and cut them into cubes.

Heat the olive oil in a pan.

Sauté the chickens in a pan and put them on a plate.

In the same pan add the onions and garlic first.

Saute for a few minutes, then add the peppers and saute a little more.

Add the tomatoes and leave to cook on low heat.

When it thickens, add flour and coriander and blend.

Add the Mexican beans and chicken pieces and remove from the heat.

Spread the tortillas on a flat surface and fill the chicken ingredients and wrap them like a wrap.

Place the wraps you have prepared in the ovenware.

After heating the oven to 180 degrees, put the enchiladas in the oven and cook for 10 minutes.

Meanwhile, heat the olive oil in a pot and add the flour for the sauce.

Add the tomato paste, crushed garlic, red pepper powder, cumin and thyme to the roasted flour for a minute or two.

Finally, add the chicken stock and cook the sauce for 10 minutes on low heat.

Pour the sauce over the tortillas you take out of the oven and sprinkle the grated cheddar.

Add the parsley and put it back in the oven.

When the cheese melts, take it from the oven and serve hot. Enjoy your meal…