Summary

Ingredients

• 8 tortilla (s), (wraps)
• 3 medium peppers
• 1 medium onion (s)
• 1 small Can corn
• 1 small Can (s) peas
• 1 can kidney beans
• 1 medium bell pepper (s)
• 1 clove garlic
• 400 g chicken
• 100 g cheese, rated, e.., Mountain cheese
• 4 tablespoon olive oil
• 125 ml chilli sauce, or salsa sauce from the bottle
• Paprika powder
• Chili powder, hot
• Garlic powder
• sugar
• salt and pepper

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Instructions

1. For the marinade, mix olive oil, paprika, garlic, chili powder, salt, pepper and sugar. Cut the meat into small cubes and mix with the marinade. This can also be done the day before.
2. Chop the onion, bell pepper, chili peppers and garlic clove and drain the canned vegetables. Sauté the onion in a pan with a little fat. Add the garlic, bell pepper and canned vegetables and season to taste. Fry in the pan for about 8 minutes over medium heat and then set aside.
3. Fry the marinated meat in the pan over high heat without adding any fat. Add the vegetables and mix with the salsa sauce. Season the filling to taste.
4. Spread the filling evenly over the tortillas. Roll up the tortillas and place them with the opening facing down in a greased baking dish. Sprinkle the grated cheese on top and place in the preheated oven at 200 ° C. Bake the enchiladas for about 15 minutes until the cheese has turned a golden color.
5. The enchiladas are served with sour cream and guacamole.