Chicken Enchiladas

Spanish chicken enchiladas are in this case tortillas filled with baked, boiled, or grilled chicken and other ingredients, topped with tomato sauce and sprinkled with grated hard cheese.

Ingredients:

350-400 g of cooked, roasted or grilled chicken 300 g hard cheese 2 tbsp pickled, mashed jalapeno peppers 8 pieces tortillas thick sour cream coriander sprigs For the sauce: 2 cans (800 g) pickled tomatoes 1 tbsp olive oil 1 tsp preferably fresh lime juice 1⁄4 teaspoon chilli seasoning 125 ml hot water 2 pcs garlic cloves 1 pcs small onion pepper

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salt

Procedure:

1. First, prepare the tomato sauce; in a medium sized pot, fry the finely chopped onion in hot oil, add the grated garlic and chilli, saute everything for another 3-4 minutes, tip in the cans of tomatoes and the pickle and pour hot water over everything, add salt and pepper and bring the contents of the pot to a boil, then reduce the heat, mash the tomatoes with a spoon and let the dish bubble for 20 minutes, finally season the sauce with lime juice, pepper and salt
2. In a hot pan, dry fry the tortillas on both sides, then spread the chicken and some of the grated cheese, the crushed jalapeno peppers on each still hot pancake and tightly roll them up, arrange them side by side in an oiled baking dish
3. Pour the sauce over the filled tortlillas, sprinkle with the remaining cheese and bake in an oven preheated to 200 °C for 10-15 minutes to melt the cheese
4. Serve the enchiladas thus prepared liberally sprinkled with chopped cilantro along with thick sour cream.

Recommendation:

Chili seasoning can be replaced with two pieces of dried chili pepper.