Enchiladas-Chicken and Bean | Mexican recipe

 

🥄 RECIPE 🔪

INGREDIENTS

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60 ml of vegetable oil 

30 ml olive oil

1 pcs onion

700 g chicken fillet

1 jar of red canned kidney beans

½ pcs  green bell pepper

8 pieces of Tortillas (sheets)

200 g Cheddar cheese 

2 pcs red chili pepper

3 pcs tomato

2 cloves of garlic

½ tsp oregano

½ tsp smoked paprika

1 tsp sugar

2  tsp salt

30 g of cilantro

Black pepper powder to taste

 1. Heat the vegetable oil in a frying pan, fry 40 g of chopped bulb onion until it is soft, add diced tomatoes, chopped red chili pepper, chopped garlic, smoked paprika, sugar, salt, and oregano. Cook 5-7 minutes more over the medium heat.

2. Place the vegetables into a blender from the frying pan, punch until it becomes homogeneous mass.

3. In the vegetable oil fry the chopped onion until it is soft, add chopped green pepper, fry a few minutes more, then add diced chicken, add salt. Cook 6-8 min until chicken is ready, and sprinkle with chopped cilantro.

 4. Cover tortilla with 2 tablespoons of prepared sauce, put beans in a line, chicken, sprinkle with grated cheese and roll. Do this with all sheets, put them in a suitable form, grease with vegetable oil. Cover with sauce from the top, sprinkle grated cheese and put into the oven at up to 20 min 356˚F (180˚C). Serve, sprinkled with chopped cilantro