Medium

Garlic

Pepper

Salt

Olive oil

tablespoons

Chilli powder

Cumin

tablespoon

Paprika

oregano

teaspoon

Tomato concentrate

Cheddar cheese

Onion

unit

Green bell pepper

Tomato

Chicken fillet

Soft corn tortilla

Chicken enchiladas

Preheat oven to 180 degrees (th. 6).

Chop the onions and garlic (keep one clove aside), drain and slice the peppers, and cut the chicken into small pieces.

Heat a little olive oil in a frying pan and sauté the onions, then add the peppers, chicken and garlic and cook for 5 minutes.

Add the spices, 1/4 of the blended tomatoes and 2/5 of the tomato paste, then leave to cook.

In a saucepan, heat the olive oil and add the last chopped garlic clove. Before it browns, add the rest of the tomato paste and the rest of the blended tomatoes, season with salt, pepper and spices, mix well, cover and cook for 5 minutes over medium heat.

Stuff the tortillas with the meat mixture, roll them up, place them in a dish, top with sauce and cheddar cheese, and bake for 30 minutes.

Medium

75 min

Mexican

Spicy

Meat

Main course

White meat

Servings

8

Nutrition

/ per serving

Directions

Step #1

0

Step #2

15 min.

Step #3

5 min.

Step #4

10 min.

Step #5

15 min.

Step #6

10 min.

Step #7

30 min.

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