Preparation
30 min
Baking Time
20 min
Servings
6
Chicken leftovers? Chicken Enchiladas is a tasty and creative way to make the most of it!
Ingredient
- 8 tortillas
- 2 chicken fillets
- 2tsp cumin
- 2tsp dried garlic
- 2tsp paprika
- 2tsp olive oil
- Salt & pepper
- 1 onion
- 1 garlic clove
- 1 cup sweetcorn
- 1 red pepper
- 1 green pepper
- ½ cherry tomatoes
- ½ tsp flour
Serve:
- 200gr. grated cheese
- 2 tomatoes (diced)
- Fresh coriander or parsley
- 2 spring onion
- 2tbsp yogurt
Sauce:
- 2 cans tomato (concasse)
- Olive oil
- Garlic
- 1tbsp sugar
- Fresh herbs
Execution
- Slice each fillet into 4-5 pieces, sprinkle the spices to make a crust. Place a pan (high intensity heat) , add olive oil and sauté the chicken on both sides. Transfer in a plate. In the same pan add sliced onion, garlic, peppers, sweet corn and saute. Then add salt, pepper and cherry tomatoes. Chop the chicken and add it in the pan, add the flour and cook for 10 minutes.
- Sauce: Mix all the ingredients in a pot and boil for 10 minutes. Then add the herbs.
- Spread some sauce on a tray. Spread 1tbsp sauce on each tortilla. Add the filling, and roll up. The “closing” point should touch the tray. Cover with sauce and add the cheese.
- Bake for 15 minutes (180 degrees). Serve with chopped coriander, spring onion (chopped), chopped tomato and yogurt.
