Hello everyone! Today we have Mexican cuisine! π₯π₯π₯ This means that the dish will be spicy) But you can always not add spice, but cook a light version without spices))
Summary
| Course | Main Dish |
| Servings (Default: 6) |
Ingredients
Ingredients- 750 g Chicken breast
- 150 gr Corn
- packing Mexican tortillas
- 250 gr Tomato paste
- 220 gr Cheese
- to taste Chili sauce or chili peppers in pods
- 2 medium-sized heads Onions
- to taste Garlic
- Greens (parsley, dill, you can take cilantro, basil, thyme)
- Spices to taste (I have nutmeg, Sicilian herbs, dried garlic, salt, pepper mix)
Print Recipe
Pin Recipe Instructions
- Heat oil in a pan over medium-high heat. Season chicken breast with salt and pepper. Fry until golden brown and cooked through (internal temperature 74Β°C / 165Β°F), approximately 6-7 minutes per side depending on thickness. Transfer to a plate.
- In the same pan, sautΓ© onions over medium heat until soft (about 5 minutes). Add garlic and cook for 1 minute. Add tomato paste and simmer for 2 minutes.
- Stir the spices (nutmeg, Sicilian herbs, salt, pepper mix) and any chili peppers in pods into the sauce. Reserve fresh herbs and chili sauce to add later for seasoning.
- Pour roughly three-quarters of the tomato sauce into a separate bowl. Return the cooled chicken breast to the pan with the remaining sauce and simmer for 5 minutes.
- Remove the chicken from the pan and shred it with two forks or by hand into bite-sized pieces.
- Mix the shredded chicken with roughly half the grated cheese, corn, fresh herbs (parsley, dill, cilantro, basil, or thyme), and chili sauce to taste.
- Wrap tortillas in foil and warm in the oven at 160Β°C / 320Β°F for 5 minutes. Spread filling on each tortilla, roll tightly, and place seam-side down in a baking dish. Pour the reserved tomato sauce over the enchiladas and add more chili sauce to taste.
- Sprinkle the remaining cheese on top and bake at 200Β°C / 392Β°F for 10 minutes until the cheese melts.
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