Enchiladas with Chicken and Cheese
by Editorial Staff
Enchiladas with chicken and cheese is a Mexican lasagna. The recipe includes corn tortillas and chili sauce for enchiladas. All this can be replaced, the sauce can be prepared by yourself, you will need a lot of it.
Cook: 1 hour
Servings: 6-8
Ingredients
- Chicken Breasts – 2 Pieces
- Corn cakes – 16 Pieces
- Vegetable oil – 1/4 Cup
- Enchiladas Green Sauce – 3 Pieces (Tins)
- Grated Chadder Cheese – 2 Glasses
- Onion – 1 Piece
- Cumin – To taste
- Red Pepper – To taste
- Cilantro – To taste
- Chili Powder – To taste
Directions
- Sprinkle the breasts with spices.
- Fry in a pan.
- Cut the onion into cubes.
- Remove the chicken from the pan and fry the onion in it.
- Remove the onion from the pan.
- Pour the sauce into the pan.
- Warm up the sauce a little.
- Heat the cakes on the stove.
- Tear the chicken into pieces.
- Grate the cheese.
- Dip the tortilla in the sauce and place the chicken, cheese and onion in the center.
- Pour the sauce into a baking dish and place the rolled cakes in it.
- Pour the sauce over the tubules and sprinkle with the cheese.
- Bake for 30 minutes at 180 degrees.
- Sprinkle with chicken and cumin cheese enchiladas, pepper, cilantro.
Bon Appetit!
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