Mexican enchilada with chicken
Famous prescription from Mexico can rightly be considered enchilada stuffed tortillas, rolled into rolls, baked in the oven with hot sauce, and toppings that you can choose in its sole discretion, meat, mushrooms, vegetables.
minced chicken – 800 grams;
garlic – 4 cloves;
chili pepper – 2 PCs.;
tomatoes in own juice – 400 grams;
cheddar cheese – 300 grams (or any other semi-grade);
onions – 1 PC.;
sugar – 10 grams;
black pepper powder – half tsp. spoons;
salt – 1,5 tsp. spoons;
chilli powder– half tsp. spoons;
Zira (cumin) – 1 tsp. spoon;
oregano – 1 tsp. spoon;
the dried coriander (cilantro) – 1 tsp. spoon;
vegetable oil – 80 ml;
greens cilantro (coriander): 100 grams;
tortilla – 5 PCs.
To prepare the sauce we need we need to clean the peppers from seeds. After the peppers, onions and garlic small to chop. Then on a well-heated pan fry the vegetables in pasynkovaniya Rast. oil, fire the average, the roasting time is 5 min. Canned tomatoes cut into medium size pieces and add to roasting pan of vegetables, season with salt and pasarica and pepper to your taste, stir, then cook-5-7 min. Now heat the sauce for enchilada ready.
Take the second pan in Rast. the oil (high heat), fry the minced meat. After about 15 min. when all the liquid evaporates, the beef browned, then you add ground hot red pepper, oregano, coriander, cumin and salt to your taste. Alternatively, you can use a set of spices for Mexican dishes. Fry for another 5 minutes, the mince is well brown.
Chop the cilantro, grate the cheese on a coarse grater. Preheat the oven to 180°. In a baking pan pour half of your prepared sauce.
Heat the tortillas in the microwave so that they become supple, then take a tortilla and on one half put 2-3 table. spoon sauteed minced chicken, top generously sprinkle with grated cheese and then the chopped cilantro. After twisted tube, put it seam side down to form the sauce. Also coming with the rest of the tortillas. Put rolls in a sauce, how many of them there will fit. Pour remaining sauce on top enchilada, sprinkle with cheese, cilantro.
Bake in preheated oven for around 20 minutes so that the cheese completely poplarville and began to boil. Then the dish is ready. Serve with good sour cream, enchilada steep in the cream.