*INGREDIENTS :
+8 PERS.
°16 flour tortillas
°1.2 kg of chicken breasts
°8 tomatoes
°2 bell peppers
°4 onions
°6 garlic cloves
°200g cheddar cheese
°10 c. tablespoon tomato purée
°2 tbsp. teaspoon dried oregano
°4 tbsp. paprika
°4 tbsp. cumin
°small peppers (to taste)
°3 tbsp. olive oil
°salt, ground pepper
*PREPARATION :
1
Preheat the oven to th. 6 (180°C). Peel and chop the onions. Wash and cut the peppers into strips. Cut the chicken cutlets into small cubes. Chop the garlic cloves (keep one for the sauce).
2
In a skillet, heat 1 tbsp. tablespoon olive oil. Then sauté the onions, add the peppers then the chicken pieces and the garlic cloves for 5 minutes. Then add the spices and herbs as well as 4 tbsp. tablespoons of tomato puree.
3
Wash the tomatoes, cut them into quarters and blend them. Add the equivalent of 2 tomatoes mixed in the sauté pan, reserve the rest. Continue cooking until everything is cooked.
4
Prepare a tomato sauce: in a small saucepan, heat 1 tbsp. tablespoons of olive oil with the minced garlic clove. Before the garlic browns, add 6 tbsp. tablespoons of tomato purée and the rest of the blended tomatoes. Pour a little water if necessary, add salt, pepper and pepper cut into small cubes. Mix, cover and simmer over low heat for 5 minutes.
5
Prepare the enchiladas: stuff the tortillas with the meat, roll them on themselves and place them in a gratin dish. Cover with sauce, cheddar and bake for 30 min.
TIPS
This main course is simply brilliant because it can be completely adapted to your tastes and desires! Don't like chicken? Try this recipe with ground beef, it's just as delicious. Not a fan of cheddar? Opt for another grated cheese such as Emmental, mozzarella... Another option that can be nice too: red beans! Add it to the stuffing, it's super good!
Enjoy !
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