Enchilada
8 servings
80 minutes
Enchilada is a Mexican variety of shawarma (if this word is taken in a broad sense). The filling is wrapped in a corn tortilla, which must contain chili sauce, and preferably also fresh hot peppers . The remaining ingredients and their combinations can be very different: chicken, vegetables, beef, potatoes, cheese, even rice.
1
Prepare the necessary ingredients.
2
Put the dried peppers in a pot, add 750 ml of water, add a cinnamon stick, bring to a boil, then reduce the heat, cover and simmer for 30 minutes. Then drain the water into a separate container (it will still be useful).
- Dried chili pepper: 80 g
- Cinnamon sticks: 1 piece
3
Heat vegetable oil in a pan and sauté 40 g of chopped onion until soft.
- Vegetable oil: 60 ml
- Onion: 140 g
4
Add diced tomatoes, minced garlic, smoked paprika, sugar, salt, cumin, and oregano. Cook for another 5-7 minutes over medium heat.
- Tomatoes: 200 g
- Garlic: 1 clove
- Smoked paprika (pimenton): 0.5 teaspoon
- Sugar: 1 teaspoon
- Salt: to taste
- Ground cumin: 0.5 teaspoon
- Oregano: 0.5 teaspoon
5
Place the vegetables from the pan into a blender, add the cooked peppers and pour in two-thirds of the broth, blend until smooth. If needed, add more pepper broth to make the sauce thinner.
- Dried chili pepper: 80 g
- Cinnamon sticks: 1 piece
6
Strain the sauce through a sieve to remove large particles.
7
Fry the chopped onion in vegetable oil until soft. Add chopped green chili and fry for a couple more minutes.
- Vegetable oil: 60 ml
- Onion: 140 g
- Green chili pepper: 50 g
8
Then add diced chicken, season with salt. Cook for 6-8 minutes until the chicken is done.
- Chicken breast fillet: 700 g
- Salt: to taste
9
Spread two tablespoons of the prepared sauce on the tortilla, line with beans, chicken, sprinkle with grated cheese, and roll into a tube.
- Tortillas: 8 pieces
- Grated cheese: 200 g
- Canned red kidney beans: 1 jar
- Chicken breast fillet: 700 g
10
Do this with all the flatbreads, place them in a greased baking dish. Pour sauce on top, sprinkle with grated cheese, and send to an oven preheated to 180 degrees for 20 minutes.
- Vegetable oil: 60 ml
- Grated cheese: 200 g
11
Serve sprinkled with chopped cilantro.
- Cilantro: 30 g
