chicken enchiladas
Made with Passata
Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.
Ingredients
-
500
g
chicken breast
-
500
g
Passata (Strained tomatoes)
-
1/2
Green bell pepper
-
400
g
canned black beans
-
250
g
cheddar
-
salt and pepper
-
4
spoons
extra virgin olive oil
-
1
clove
garlic
-
1
chili pepper
-
1
teaspoon
oregano
-
1
teaspoon
cumin
-
1
white onion
-
1/2
teaspoon
chili pepper
-
7
tortillas
Enchiladas: The Origins of the Traditional Mexican Recipe Mexican cuisine is rich in flavors and colors, and enchiladas are a prime example of this. There are many versions of enchiladas, and they are made with one of the typical ingredients of Mexican cuisine: corn tortillas, which have very ancient origins. The first traces date back to the Maya. The use of tortillas for enchiladas is more recent, dating back to the 1800s. In a short time, this dish became so famous that it is now considered an icon of Mexican culture. The name “enchiladas” comes from the presence of chili sauce, a key ingredient in this recipe, which is a tomato-based sauce made spicy with chili peppers. We prepared it with our Passata (Strained tomatoes), which, with its sweetness and rich, enveloping taste, adds an Italian touch to traditional enchiladas. The Many Versions of Enchiladas Enchiladas can have various fillings: chicken, pork, beef, or the typical bean chili, usually with added “queso blanco” or Cheddar cheese, and vegetables. In our version, which allows you to prepare enchiladas quickly, we used boiled chicken. This trick will allow the chicken to shred and flavor itself, making the filling tasty and juicy. A recipe with ancient origins, which becomes perfect with our Passata (Strained tomatoes)!
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Enchiladas: The Origins of the Traditional Mexican Recipe Mexican cuisine is rich in flavors and colors, and enchiladas are a prime example of this. There are many versions of enchiladas, and they are made with one of the typical ingredients of Mexican cuisine: corn tortillas, which have very ancient origins. The first traces date back to the Maya. The use of tortillas for enchiladas is more recent, dating back to the 1800s. In a short time, this dish became so famous that it is now considered an icon of Mexican culture. The name “enchiladas” comes from the presence of chili sauce, a key ingredient in this recipe, which is a tomato-based sauce made spicy with chili peppers. We prepared it with our Passata (Strained tomatoes), which, with its sweetness and rich, enveloping taste, adds an Italian touch to traditional enchiladas. The Many Versions of Enchiladas Enchiladas can have various fillings: chicken, pork, beef, or the typical bean chili, usually with added “queso blanco” or Cheddar cheese, and vegetables. In our version, which allows you to prepare enchiladas quickly, we used boiled chicken. This trick will allow the chicken to shred and flavor itself, making the filling tasty and juicy. A recipe with ancient origins, which becomes perfect with our Passata (Strained tomatoes)!
chicken enchiladas: Method
- Chop the whole chili and prepare the spicy sauce with Passata (Strained tomatoes), the chopped chili, and salt. Boil the chicken in hot water for 5 minutes, then slice it. Cut the green bell pepper into small cubes.
- Chop the onion and garlic. Sauté the onion in oil, then after 5 minutes add the chopped garlic and the spices: chili, cumin, and oregano.
- Add the green bell peppers and chicken. Stir and let it flavor. Add the black beans and half of the spicy tomato sauce. Adjust with salt and cook for another 5 minutes.
- Pour two tablespoons of spicy sauce onto the bottom of a baking dish. Prepare the enchiladas by filling a tortilla with Cheddar cheese and the chicken and bean filling. Roll them up and place them in the dish. Repeat with the remaining tortillas.
- Cover the tortillas with the rest of the spicy tomato sauce and top with the remaining Cheddar cheese. Bake for 20 minutes at 180°C (350°F) with fan. Serve hot.