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Categories:
chicken onions tomatoes tomato sauce garlic chili powder Mozzarella cheese Cheddar cheese flour tortillas canola oil butter
Viewed: 41 - Published at: a year agoIngredients
- 750 grams chicken breast halves, boneless, skinless chopped
- 1 each onions chopped
- 796 millilitres tomatoes, canned, crushed
- 540 millilitres kidney beans, canned
- 680 millilitres tomato sauce
- 2 each garlic cloves finely chopped
- 3 tablespoon chili powder
- 100 grams mozzarella cheese shredded
- 100 grams cheddar cheese shredded
- 100 grams monterey jack cheese shredded
- 8 each flour tortillas
- 9 tablespoons canola oil
- 1 tablespoon butter
Method
- Put pan in high heat.
- Add two tablespoon of canola oil and a tablespoon of butter.
- Stir-fry chopped chicken and onion until lightly browned.
- Sprinkle three tablespoons (at taste) of chili powder on the mixture and mix.
- Set aside.
- In the same pan, put the crushed tomatoes, tomato sauce, red kidney beans and garlic together to boil over a medium heat.
- Reduce heat to low and keep warm.
- While tomato sauce is warming, use another pan to brown the tortillas using a tablespoon of canola oil for each one.
- Also set aside.
- Warm stove to 400F (200C).
- In a 9"x13" pan, place all the tortillas side-by-side and fill with chicken mixture.
- Pour sauce in each tortillas before closing them.
- Pour the remaining sauce over the closed enchiladas.
- Spread cheese.
- Cook for approximately ten minutes or until cheese colorizes.
- Serve with sour cream and chili powder.
