chicken enchiladas with green sauce and corn tortillas

chicken enchiladas with green sauce and corn tortillas

For a long time I have been trying to prepare an enchiladas, because every time I saw a recipe on the net, I was delighted. And this w eek-end was suitable for this preparation. I didn't make it very spicy, because we don't like it, otherwise I can only say that it is a great recipe, flour, to be prepared from time to time, so for pampering!

Ingredients:

:

  • 500 gr boneless chicken breast
  • 200 g canned corn kernels
  • 6 sticks
  • 200 gr cheese
  • 2 tablespoons olive oil
  • salt
  • pepper
  • green parsley
For the tomato sauce:
  • 500 gr mashed tomatoes
  • 1 large clove of garlic
  • 1 onion
  • 1 ardei kapia
  • 2 teaspoons spice with chili pepper (hot pepper)
  • salt
  • pepper
  • paprika
  • 2 tablespoons olive oil
Method of preparation:
To start, prepare the sauce :
Finely chop the cleaned onion.
Peel a squash, grate it and squeeze the juice.
Peel a squash, grate it and cut it into small cubes.
Heat the oil in a pan, put the onion and garlic
Simmer for 2-3 minutes, then add the kapia pepper.
After another 2 minutes, add the tomato puree and the chili spice.
Sprinkle with salt, pepper and hot paprika, simmer over medium heat until the sauce thickens, but not too much.
chicken enchiladas with green sauce and corn tortillas
Set it aside, put 6-7 tablespoons of the sauce in a bowl.
Wash the chicken breast, wipe it with some napkins, then cut it into cubes.
Heat the oil in a pan, put the chicken pieces.
Sprinkle with salt and pepper, leave it on the right heat until lightly browned.
chicken enchiladas with green sauce and corn tortillas
Over the slightly cooled sauce, place the browned chicken pieces and corn.
Mix everything.
chicken enchiladas with green sauce and corn tortillas
Take a stick, put on one edge about 3 tablespoons of chicken filling.
Roll lightly, but stick the ends of the sticks inside, so that the sauce does not come out, but it is not mandatory.
Put half of the stopped sauce in a ceramic bowl, then place the rolls obtained.
Spread them on top with the rest of the sauce.
Put the cheese on my grater, sprinkle it on top.
chicken enchiladas with green sauce and corn tortillas
Put the bowl in the hot oven for 30-35 minutes, until the enchiladas are nicely browned on top.
When it is ready, take it out of the oven, let it cool a bit before serving.
Sprinkle chopped green parsley on top.
Mother, mother, what goodness it is!
Good appetite!
chicken enchiladas with green sauce and corn tortillas

chicken enchiladas with green sauce and corn tortillas

chicken enchiladas with green sauce and corn tortillas

chicken enchiladas with green sauce and corn tortillas

chicken enchiladas with green sauce and corn tortillas

chicken enchiladas with green sauce and corn tortillas

chicken enchiladas with green sauce and corn tortillas

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