Chicken enchiladas with chili sauce

Ingredients

For the sauce:

• 2 Tbsp sunflower oil
• 2 Tbsp chili powder (or paprika)
• 2 Tbsp flour
• 100 ml tomato sauce
• 200 ml water
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 1/2 tsp salt
• 1 tsp sugar

For the enchiladas:

• 6 corn tortillas
• 1 chicken breast
• grated mozzarella

For decoration:

• avocado
• fresh cilantro
• cotija cheese (or feta)

Materials

• baking dish 12 inches x 8 inches (30cm x 20cm)

Preparation

• First, cook the chicken breast in boiling water for about 20-25 minutes.
  Let it cool, shred it into strips, and set aside.
  For the sauce:
  In a saucepan, lightly cook the chili powder, flour, and oil.
  We want them to take on a toasted flavor without becoming bitter.
• Meanwhile, in a bowl, mix the tomato sauce, water, cumin, garlic powder, pepper, salt, and sugar.
  
• Add this mixture to the saucepan from the first step and cook until the sauce thickens. Set aside.
• Now, let's assemble the enchiladas:
  Take a corn tortilla and fill it with grated mozzarella and shredded chicken.
  
• Roll up the tortilla and place it in a baking dish.
• Pour the chili sauce over the top. Spread it evenly over the tortillas. Sprinkle some mozzarella and bake for 20 minutes at 350°F (180°C).
  
• Once out of the oven, decorate with avocado slices, chopped cilantro, and crumbled feta or cotija cheese.
• And it's ready! Dig in! :)
  

Observations

Cookware

Questions

Photos of members who cooked this recipe