Skinny chicken enchiladas
Time
Preparation time: 45 min.
Cooking or baking time: 25 min.
Total preparation time: 1 hr. 10 min.
ingredients
For the enchilada sauce
- 2 garlic cloves, chopped
- 1-2 tablespoons of chillies (glass) to taste
- 1 - 1/2 cup tomato sauce
- 1/2 tsp chilli powder
- 1/2 teaspoon cumin
- 3/4 cup chicken broth
- Salt and fresh pepper to taste
For the chicken
1 tsp olive oil
2 cooked, chopped chicken breasts
1 cup diced onion
2 large garlic cloves, chopped
1/4 cup of parsley
To completion
- about 8 - 9 tortillas
preparation
- In a medium saucepan, sauté garlic in olive oil. Add chillies, chili powder, cumin, chicken broth, tomato sauce, salt and pepper and bring to a boil. Reduce heat and simmer for about 5-10 minutes.
- Preheat oven to 200 degrees.
- Heat oil in a medium pan over medium heat. Fry the onions and garlic for about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chilli powder, tomato sauce, chicken broth and cook for about 4 to 5 minutes. Cut the cooled chicken breast into small pieces and mix well.
- Grease the casserole (or cover with aluminum foil), add about 2 tablespoons of the mixture to the center of the tortilla, fold it up and place it in the casserole, pour the sauce over it and sprinkle the sliced cheddar cheese over it.
- Cover with aluminum foil and bake in the oven, about 200 degrees, on the middle rack for 20-25 minutes.
- Depending on your taste, serve with sour cream and / or shallots or spring onions.
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