Enchilada

🍽️ Meal type

🌍 Cuisine

🤔 Difficulty

⏱️ Active

⏱️ Total

Ingredients

Seasoning

1 TBSP dried cumin
1 TBSP paprika
1 TBSP dried oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
0.25 tsp black pepper
0.75 tsp cayenne pepper

Sauce

2 TBSP olive oil
2 cups chicken broth
3 TBSP flour
1.5 cups tomato passata

Filling

600 g chichen breast
2 TBSP olive oil
1 yellow onion
2 garlic cloves
1 bell pepper
400 g refried beans
400 g canned corn
400 g cheese shredded
0.25 cup water

Topping

2 TBSP cilantro
150 g cheese shredded

Instructions

Mix the spices

Sauce

Heat oil over medium heat, stir in flour
Add 2 TBSP Seasoning, chicken broth and tomato passata
Increase heat and stir until it thickens to the consistency of a syrup

Filling

Coat the chicken with olive oil and Seasoning
Cook the chicken Add the chicken to a skilled and cook for 2 minutes each side, remove from the heat and chop
In the same skillet add garlic, onion and later bell pepper. Cook for 2 minutes.
Add refried beans, diced chicken, corn and water. Cook for 2 minutes.

Assemble and bake

Preheat oven to 180 °C
Lay out tortillas, spread Filling, sprinkle with cheese and roll up.
Coat the pan with Sauce, place Enchiladas in, pour remaining sauce over them and sprinkle with cheese.
Bake for 20-25 minutes or until cheese is melted.