Enchiladas

Recipe for enchiladas - chicken stuffed and baked tortillas

Enchiladas are a popular dish in Mexico and the Southern USA. They are stuffed and rolled tortillas, which are covered with tomato sauce and cheese and baked in the oven. You can use either chicken or mixed mince. For this, you can best serve lime slices and guacamole.

Ingredients (for 4 persons)

400 g chicken breast fillet or mixed mince
4 corn tortillas
200 g grated cheddar cheese
2 onions
3 cloves of garlic
1 small can of kidney beans
1 small can of corn
250 g fresh or pickled green jalapenos
1 can of tomatoes
½ tsp paprika powder
1 tsp salt
1 tsp chilipulver
1 tsp cumin
1 tsp Mexican Oregano
olive oil
1 tblsp red wine or lime juice
Fresh parsley or coriander to sprinkle
1 lime

Preparation

For the tomato sauce, peel 1 onion and 2 cloves of garlic and finely chop. Fry in some olive oil until the onions are glazed. Then deglaze with a sip of red wine or lemon juice. Take 150 g jalapenos and chop together with the tomatoes. Then add 1 tsp salt, 1 tsp chilli powder, 1 tsp cumin, 1 tsp oregano.Then Reduce heat and simmer 10-15 minutes until slightly thickened.

Cut the chicken breast into pieces of approx. 1.5 inch. Peel the remaining onion and garlic and finely chop. Cut the remaining jalapenos into rings. In a frying pan, sear the meat briefly with a little olive oil, then add the onions and the garlic, season with salt, pepper, some chilis and paprika and fry on medium heat until everything is browned. Drain beans and corn in a sieve, rinse cold and allow to drain well. Add to the meat and heat it and afterwards season it again, if necessary.

To make the enchiladas, just spread a generous amount of sauce on each tortilla, then add on the meat, corn, kidney beans, jalapenos and a some grated cheese. Then roll them up and place each enchilada in a large greased baking dish. Then pour the extra tomato sauce on top and add on some extra cheese for good measure.
Bake in a pre-heated oven at 200 ° C for about 20 minutes.

Sprinkle with chopped parsley or coriander and serve with lime slices and guacamole.

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