Here’s a recipe for Enchiladas:
Ingredients:
– 8-10 corn tortillas
– 500g cooked chicken, shredded
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (400g) of diced tomatoes
– 1 tablespoon tomato paste
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon paprika
– Salt and freshly ground black pepper, to taste
– 200g grated cheddar cheese
– 2 tablespoons chopped fresh cilantro
– 1 tablespoon olive oil
Instructions:
1. Preheat the oven to 200°C.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the can of diced tomatoes, tomato paste, chili powder, ground cumin, paprika, salt, and black pepper to the skillet. Stir to combine and bring to a simmer.
4. Add the shredded chicken to the skillet and stir to coat with the tomato sauce. Cook for an additional 5-7 minutes until the chicken is heated through and the sauce has thickened slightly.
5. Warm the corn tortillas in the microwave or on a griddle until pliable.
6. To assemble the enchiladas, spoon some of the chicken mixture onto each tortilla and sprinkle with grated cheddar cheese. Roll up the tortillas and place them seam-side down in a large baking dish.
7. Spoon any remaining chicken mixture on top of the rolled tortillas and sprinkle with any remaining grated cheese.
8. Bake the enchiladas in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
9. Garnish with chopped fresh cilantro and serve hot.
Enjoy your delicious enchiladas!