Hello everyone! Today we have Mexican cuisine! 🔥🔥🔥 This means that the dish will be spicy) But you can always not add spice, but cook a light version without spices))

Summary

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)

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Instructions

1. 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 74°C / 165°F), approximately 6-7 minutes per side depending on thickness. Transfer to a plate.
2. In the same pan, sauté onions over medium heat until soft (about 5 minutes). Add garlic and cook for 1 minute. Add tomato paste and simmer for 2 minutes.
3. 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.
4. 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.
5. Remove the chicken from the pan and shred it with two forks or by hand into bite-sized pieces.
6. Mix the shredded chicken with roughly half the grated cheese, corn, fresh herbs (parsley, dill, cilantro, basil, or thyme), and chili sauce to taste.
7. Wrap tortillas in foil and warm in the oven at 160°C / 320°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.
8. Sprinkle the remaining cheese on top and bake at 200°C / 392°F for 10 minutes until the cheese melts.