Enchilada is usually made with a corn tortilla, which is fried for a while in hot oil to make it soften. In the original recipe, an essential ingredient is chilli. How to make enchiladas?
Enchiladas – recipe
Ingredients
- 400 g canned red beans
- 400 g canned corn
- 200 g baby spinach
- 1 spring onion
- clove of garlic
- a handful of fresh coriander
- a teaspoon of cumin
- 200 g cheddar cheese
- approx. 6 pieces wholemeal tortillas
Sauce
- 800 g chopped tomatoes
- a teaspoon of olive oil
- 1-2 garlic cloves
- 2 jalapeño peppers
- cumin
- oregano
- salt
- sugar cane
Throw tomatoes into the bowl. Chop jalapeño peppers and cut the garlic into slices. Season with oregano, cumin, sugar and salt.
Warm up the pan. Pour olive oil, add spinach and fry until it decreases in volume. Grate cheese on a large grater. Garlic squeeze through the press and put in the pan. We add corn, a handful of coriander leaves torn into pieces. Drain the beans in a strainer, rinse and add to the pan. Chop the speech bubble and add it to the stuffing. We remove the frying pan from the heat – add half the grated cheese and mix thoroughly.
Oil the heat-resistant dish. Pour half the sauce onto the bottom of the mold. Stuffing is evenly applied to 4 tortillas and folded like croquettes – two sides fold in and roll. Place ready tortillas in a heat-resistant dish, folded down. We put in the oven preheated to 180 ° C and bake for 20 minutes.
Chicken Enchiladas
Ingredients:
- chicken breasts
- 4 tortillas
- Red onion
- Red pepper
- 1/2 can of corn
- A can of red beans
- Chilli pepper
- 1 clove of garlic
- 300 g yellow cheese
- Lime
- Tomatoes in can
- Sweet pepper powder
- Cumin, coriander, salt, pepper, sugar
- olive oil
Sauce
- Natural yogurt
- 4 garlic cloves
- Oregano
- Parsley
To prepare enchiladas, we will need a deep pan. Wash the chicken breasts and cut them into strips. Season with salt and pepper, then fry in olive oil. We remove the chicken from the pan, where we now fry the chopped onion and squeezed clove of garlic. Season with sweet, powdered paprika, coriander and cumin.
One small pepper chopped finely. Let’s do it with gloves or wash your hands thoroughly after throwing it into the pan.
The red beans should be drained and washed. We put the contents of one can, half a can of corn and finely chopped red pepper into the pan. Fry for a while, stirring well.
Put the chicken back in the pan and add the canned tomatoes together with the sauce. Season with a little sugar. Put a handful of grated yellow cheese into the pan and mix well. Then simmer covered for about 15 minutes. Fill tortillas for our enchiladas with ready stuffing. The Mexican recipe suggests rolling the filled tortillas into a roll and stacking them side by side on the bottom of a greased olive oilproof dish. We sprinkle them with grated cheese, pour sauce and sprinkle with cheese again.
We set the oven to 180 degrees. We put the enchiladas in the oven for about 15-20 minutes. Serve them with garlic sauce prepared on the basis of natural yogurt and 4 cloves of garlic.
