Enchilada with the Chicken

Name: Enchilada with the Chicken
Prep time: 30 min
Cook time: 40 min
Yield: 8
Cuisine: Enchilada recipes
Ingredients: Tortilla; Chicken breast fillet; Hard cheese; Black beans; Bulb onion; Garlic; Canned tomatoes in their juice; Cumin powder; Dried oregano; Hot red pepper; Canned corn

Recipe from Kate Logan

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Cooking time: 30 min

Servings 8

Enchiladas are made from simple and widely available ingredients, and you can put various types of whole or minced meat in it, so try making this dish at home according to our recipe. On the holiday table, enchiladas will pleasantly surprise your guests with their exotic taste and bright appearance, as this dish really deserves only the highest praise, but in this case it is better to cook it not too spicy, since many are not used to such food. Try it and you won't regret it.

Tortilla

8 pcs.
Chicken breast fillet

24 oz.
Hard cheese

16 oz.
Black beans

2,4 can
Bulb onion

8 pcs.
Garlic

16 cloves.
Canned tomatoes in their juice

4 can
Cumin powder

8 teaspoons
Dried oregano

8 teaspoons
Hot red pepper

to taste
Canned corn

4 cans

Calories

959.5 kcal
Protein

52 g
Fat

8 g
Carbohydrates

166 g

First, wash and peel all the necessary ingredients, such as onion and garlic. Rinse the bell peppers well and cut into small pieces with a knife. This will make it easier to cook them. Heat the pan and add a little of vegetable or olive oil to it.
Make the sauce: finely chop the onion and garlic, send them to fry in a pre-heated pan. Add the bell peppers to the pan and fry for 2-3 minutes. Add the canned tomatoes, a bit salt and spices to taste and let the sauce stew for 10 minutes.
Wash, dry and finely chop the chicken meat, add a can of canned beans, 1/3 of the sauce, add a salt. Put some filling on the tortilla, gather cheese, sprinkle it on top and roll up tightly (do the same with the rest).
On the bottom of the form put 2 tbsp of sauce, put our rolls with the seam down, on top pour the rest of the sauce and grated cheese.
Put it to a preheated to 350 F° oven for 20 minutes.

The spiciness of dishes is one of the most typical characteristic of Mexican cuisine, but it acquires special significance in the case of enchiladas, since this word is translated from Spanish as “in chili sauce”. However, in order for the dish to remain edible, it must be peppered to your liking, for example, if you add half a teaspoon of chili powder, the sauce will be moderately spicy - quite spicy, but at the same time so that older children can eat it. Instead of powder, you can also use finely chopped fresh chili peppers, but determine the amount of this seasoning yourself, gradually adding it and tasting the dish.
You can try to cook this dish with all types of minced meat or whole pieces of meat, as there can be many options for this recipe and they all have a right to exist.