Boil the chicken throughly. (Or you can microwave)
Fry the onion with olive oil for 3~4 minutes while boiling the chicken.
Turn off the heat, add the canned tomatoes and cook lightly.
Meanwhile, drain the red kidney beans in a sieve and rinse with water.
Drain the beans very well and add to the tomatoes. Add the ☆ ingredients and simmer.
When the beans are tender, turn off the heat. Mash with a masher.
When the beans are mashed well and resemble mashed potatoes, turn on the heat again and simmer for 1~2 minutes. Then the sauce is done!
Shred the cooked chicken when it has cooled. Shred it thinly by pulling apart along the muscle fibers. Keep it aside on a plate.
Put the chicken and sauce on a tortilla and wrap. Be creative how to shape the tortillas so that you can line them in a baking tray.
Then put tomato pasta sauce of your choice, cheese and jalapeño on top. (Don't use jalapeños for children.)
Preheat the oven to 400℉/200℃, bake for about 10 minutes and it's done! (I recommend baking on the upper shelf of the oven).
Story Behind this Recipe
My husband likes enchiladas and he asked me to make this for him on Valentine's Day. Our child wanted to eat something else that day, so as I was only making them for my husband, I added a little chili pepper in the filling sauce and used Arrabiata sauce to make the enchiladas spicier! This is a recipe that both adults and children can enjoy.
Most of the imported food stores have the canned red kidney beans. If you are using dried beans, soak them really well before use. If you like spicy food, add chili peppers when you simmer the beans! Don't use jalapeños for children!