Chicken Enchilada is a type of samosa that is originally from Mexico. Chicken enchilada is made from tortilla bread and for the middle ingredients it is prepared from chicken and hot chili peppers with pizza cheese. Chicken enchilada is a complete meal and to prepare it you need to prepare a package of tortilla bread or prepare tortilla bread at home. If you are a fan of Mexican and spicy food, it is recommended that you try this food. Today we will teach you chicken and cheese enchilada in cook plans. Join us.
Ingredients :
- Tortilla bread: 1 pack
- Chicken breast: 2 pieces
- Tomato paste: 2 tablespoons
- Cornstarch: 2 tablespoons
- Olive oil: 1 tablespoon
- Onion: 1 piece
- Garlic powder, cumin, red pepper: 1 tablespoon each
- Olives: 1/2 cup
- Salt and black pepper and bay leaf: To the extent necessary
- Pizza cheese: To the extent necessary
Recipes :
Pour the chicken breast with onion, salt, bay leaf and black pepper into the pot and pour some water on the chicken breasts and let the chicken cook well and soften, then take it out of the pot and shave it.
In a medium saucepan, pour some olive oil to heat a little, then put the tortillas in the pan to heat a little, then heat the other side of the bread should not be overheated to dry, it is enough to soften. Then place the breads on a plate and place a towel on top.
Pour some oil into a pan to heat, then add the paste and fry until the raw smell of the paste disappears, then add garlic powder, cumin and red pepper along with cornstarch and a little salt and let the sauce thicken.
Cover the tortilla bread with the sauce completely with a brush or you can put the whole bread in the sauce and put some shaved chicken breast, pizza cheese and chopped olives on each bread and roll the breads together in a bowl. Put the pre-greased Pyrex.
Pour the rest of the sauce on the breads and pour some cheese on it and put it at 180 degrees for 15 minutes until the bread is cooked and the cheese is soft. At the end of baking, turn on the oven surface until the bread is golden.
