Chicken enchilada from Mexican cuisine

Chicken enchilada from Mexican cuisine

Ingredients of chicken enchilada from Mexican cuisine

Cooking time: 60 minutes

Enough for: 4 people

- Filling Components:

Vegetable oil: 1 tablespoon

Chicken breast: 800 g (chicken breast strips / strips)

Onion: 1 tablet (medium size / finely chopped)

Garlic: 4 cloves (mashed)

Black pepper: teaspoon

Mixed spices: 1 teaspoon

Hill: 1 teaspoon (ground)

Chili: teaspoon

Oregano: teaspoon (dried)

Cloves: half a teaspoon (ground)

Nutmeg: half a teaspoon (ground)

Hot water: a quarter cup

Chicken Broth: Cube

- Sauce Ingredients:

Vegetable oil: 2 tbsp

Flour: quarter cup

Cumin: 2 teaspoons (ground)

Chili: teaspoon

Hot water: cup

Chicken broth: 1 cube

Tomato juice: a glass

Bread: 6 pieces

Hummus: 400 g (fine)

Tomato: 2 Pieces (morgue)

Cheddar cheese: cup (grated)

Spring onion: 2 chop

How to prepare chicken enchilada from Mexican cuisine

1. To prepare the filling: Heat the vegetable oil in a frying pan, put the chicken pieces on medium-high heat, then onion, garlic, spices, water and chicken stock cube, cover and boil until the onion is tender, the chicken is fully cooked, and all the liquid evaporates.

2. To prepare the sauce: Heat the vegetable oil in a frying pan over medium heat, put the flour and stir until golden light.

3. Add the spices and roasting for a minute or two, and be careful not to burn the flour.

4. Add the water and chicken broth cube, stir to dissolve, put the juices tomatoes, in case the sauce thick add some water, the strength should be as heavy cream.

5. To prepare the enchilada: In the oven dish, pour ⅓ the amount of sauce and spread it evenly below.

6. Divide the stuffing into 6 parts, put the bread pieces on a clean surface, brush ⅙ the amount of rosary in the center of each piece of bread and pour over it part of the filling, carefully to the bread and put in the oven dish over the sauce so that the side sealed down.

7. Pour the remaining sauce over the wrapped enchilada evenly over the whole.

8. Pour the chopped tomatoes over the sauce, cover them with cheddar cheese and bake in a 175 ° C oven for 20-30 minutes or until the cheese melts and the bubbles release from the sauce.

9. Remove the dish from the oven, and let it rest for 5 minutes, garnish with chopped green onions and feet.