Enchiladas are a dish that screams Mexico. Although the recipe may seem complex at first glance, it is actually quite simple. You will fall in love with the combination of seasoned chicken, tortillas, and a delicious tomato sauce.
Ingredients:
- 500 g chicken breasts (if you want to simplify the preparation, you can use ready-to-eat chicken breasts)
- 400 g tomato passata
- 150 g ready-to-eat black beans
- 150 ml water
- 100 g hard 30% cheese
- 6 tortillas
- 4 garlic cloves
- 2 tsp sweet paprika seasoning
- 1 ½ tbsp olive oil
- 1 onion
- 1 tsp ground cumin
- a pinch of ground chilli
- salt to taste
- ground black pepper to taste
- fresh parsley or cilantro for garnish
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Method:
Finely chop the onion, garlic, and sauté them in 1 ½ tbsp of oil until translucent. Clean the chicken breasts and cut them lengthwise. Season the meat with salt, pepper, chilli, ground cumin and 1 tsp of ground paprika. Place the prepared chicken in the pan with the onion and garlic. Cook the chicken breasts until golden brown on both sides, then add water and rinsed beans. Simmer everything together for about 5 minutes. Afterwards, shred the chicken into smaller pieces using a fork, return it to the pan, and mix well.
Fill the tortillas with the prepared mixture, roll them up, and place them side by side in a smaller baking dish. In the oil left on the pan, sauté the remaining sweet paprika, then add the tomato passata and season with salt, ground black pepper, and let it come to a boil. Pour the prepared sauce over the tortillas, and sprinkle them with coarsely grated cheese.
Bake in a preheated oven at 180 °C for about 20 minutes. Serve the enchiladas while still warm, garnished with parsley or cilantro.
| Energy value | 364 kcal |
| Protein | 32 g |
| Carbohydrates | 37 g |
| Fats | 8 g |
| Fibre | 8 g |
If you enjoy dishes with a hint of Mexican flavours, you will definitely love this delicious treat.
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