Chicken and Chili Enchiladas

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chicken and Chili Enchiladas

Ingredients

Onion - 3.5 oz
Garlic - 4 pieces
Mild Chili Spice - 1 piece
Salt - 1½ spoons
Crushed Tomatoes in Their Own Juice - 14.1 oz
Sugar - 0.4 oz
Ground Black Pepper - 1 tablespoon
Oregano - 1 tablespoon
Vegetable Oil - 2 fl oz
Ground meat - 28.2 oz
Ground Cumin - 1 tablespoon
Cilantro - 1 tablespoon
Cheese Spread - 10.6 oz
Tortillas - 5 pieces

Step by Step guide

Step 1

Let's start with the sauce. For it, we'll peel the onion and garlic, remove the seeds from the chili, and finely chop everything.

Step 2

In a skillet over medium heat, heat vegetable oil and sauté the chopped vegetables for about five minutes, stirring occasionally. Then add the canned tomatoes, chopping them into small pieces, but not too finely. Season with salt, sugar, and black pepper to taste, mix well, and heat for 5–7 minutes. The sauce is ready.

Step 3

In another skillet, heat some vegetable oil over high heat and sauté the ground chicken in it. After 10-15 minutes of cooking, all the moisture from the meat will evaporate, and it will start to brown. At this point, add ground hot red pepper, salt to taste, oregano, coriander, and cumin. Alternatively, you can simply use a mix of spices for Mexican dishes. Cook for another 5 minutes until browned — it's ready. Now, just grate the cheese on a coarse grater and chop the cilantro.

Step 4

Now we can start assembling. Preheat the oven to 356°F. Take a baking dish and pour half of the sauce into the bottom. Warm the tortillas slightly in the microwave to make them more pliable. Take a tortilla, and on one half, place 2–3 tablespoons of sautéed chicken mince, then add grated cheese (don't be stingy, there’s no such thing as too much cheese! But save a little to sprinkle on top) and finish with chopped cilantro.

Step 5

Carefully roll the tortilla into a tube and place it seam side down on the sauce. Repeat this process 5 times (or as many as fit in your dish). Once all the enchiladas are in the baking dish, pour the remaining sauce over them, and sprinkle with cheese and cilantro.

Step 6

Place the dish in the preheated oven for about 20 minutes, until the cheese is completely melted and begins to bubble. It's ready. I recommend serving it with cold sour cream to cool down the heat.