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Chicken Enchilada

Chicken Enchilada

This is a chicken enchilada.
I often want to eat Mexican food in the summer.
It's easy to make, so enjoy Tex-Mex at the comfort of your home.

Ingredients: serves 3-4

Tortilla sheets
5
Chicken breast
1
Chili con carne
about 500 g (about 10 tablespoons)
Canned tomato
1 can
Enchilada sauce (if you don't have any, salsa)
It's spicy, so to your liking
Soup stock cubes
2
Tomato puree
4 tablespoons
Easy melting cheese
300 g

Steps

1. Buy tortillas.
2. Also buy enchilada sauce. If you can't find it, salsa also works.
3. Boil chicken breast and cut into fine pieces. Chicken tenders are also okay.
4. I used leftover frozen chili con carne. Recipe ID: 1268022
5. Put the chili con carne and the chicken in the tortilla and wrap it up neatly.
6. Once wrapped, line them in a heat-resistant container.
7. Put the canned tomatoes in a frying pan. Add the enchilada sauce (about 5 tablespoons worth), the soup stock cubes, tomato puree and mix well.
8. Add half of the tomato sauce from Step 7 to the tortillas in Step 6. Top with plenty of easy-melting cheese.
9. Put in the over and bake for 15 minutes at 480°F/250°C. Once the cheese has melted and has a nice golden brown color, it's finished.
10. This can be served as-is.

Story Behind this Recipe

I love Mexican food. I had this at a Mexican restaurant and tried making it myself. After many times, I came up with my own version.