Full recipe + tips + tricks: Chicken Enchiladas

INGREDIENTS:

Sauce

• ⁠Sweet paprika- 1tbsp

• ⁠Cayenne pepper- 1tbsp

• ⁠Black pepper- 1tbsp

• ⁠Cumin- 1tbsp

• ⁠Oregano- 1tbsp

• ⁠Salt- 1tsp

• ⁠Sugar- 1tsp

• ⁠Extra Virgin Olive oil- 1tbsp

• ⁠Fresh tomatoes- 6 medium size

• ⁠Red onions- 2 medium size

• ⁠Tomato paste- 1tbsp

• ⁠Garlic- 3 cloves

• ⁠Chili pepper- 1

• ⁠Half glass of water

Chicken

• ⁠Chicken thighs(boneless, skinless)- 800g

• ⁠Salt- 1& 1/2 tbsp

• ⁠Black pepper- 1tbsp

• ⁠Cilantro- to taste

• ⁠Yellow onions- 3 medium size

• ⁠Garlic- 2 cloves

• ⁠Water- 1L

Assemble

• ⁠Tortilla- 8 pieces

• ⁠Cheddar cheese- to taste

• ⁠Red onions- to taste

Garnish

• ⁠Cilantro

INSTRUCTIONS:

Step 1: Preparing the Sauce

1. ⁠Dice fresh tomatoes

2. ⁠Hit a pan and fry diced tomatoes on medium heat for 5 minutes

3. ⁠Add tomato paste, the spices(sweet paprika, cayenne pepper, black pepper, cumin, oregano, salt, sugar,), extra virgin olive oil and the water.

4. ⁠Again, leave it medium flame for 10 minutes, stirring occasionally. This will allow the flavors to meld together.

5. ⁠Blend it with half cup of chicken broth after it cools down. Blend the ingredients until smooth.

Step 2: Cooking the Chicken

1. ⁠In a pan, pour your chicken. Add the salt, black pepper, onions, chopped cilantro, grated garlic and water.

2. ⁠Boil it for 30 minutes or until it is cooked through and tender.

3. ⁠Once the chicken is cooked, remove it from the pot and let it cool slightly.

4. ⁠Shred the chicken using two forks or your hands.

5. ⁠Add some sauce from earlier and mix.

6. ⁠Set it aside for assembling.

Step 3: Assembling the Enchiladas

1. ⁠Preheat your oven to 200°C.

2. ⁠Spoon a generous amount of the prepared sauce onto the bottom of a baking dish.

3. ⁠Take one tortilla and place a portion of the shredded chicken in the center.

4. ⁠Add some diced onions, and some grated cheese.

5. ⁠Roll the tortilla tightly and place it seam-side down in the baking dish.

6. ⁠Repeat this process with the remaining tortillas.

7. ⁠Pour the remaining sauce over the assembled enchiladas.

8. ⁠Sprinkle cheddar cheese on top of the enchiladas, to taste.

Step 4: Baking the Enchiladas

1. ⁠Place the dish in the preheated oven and bake for about 15 minutes or until the cheese has melted and the enchiladas are heated through.

2. ⁠Once done, remove the enchiladas from the oven and let them cool for a few minutes.

Step 5: Garnishing and Serving

1. ⁠Garnish the enchiladas with fresh cilantro.

2. ⁠Serve the enchiladas warm as a main dish or accompanied by rice, beans, or a side salad. Enjoy your homemade enchiladas!

Note:

In total, I used 250g of cheddar cheese and 15g of cilantro