Chicken enchiladas
A recipe with ancient origins, which becomes perfect with our Mutti tomato passata!
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
1h (COOK TIME: 30 min / PREP TIME: 30 min)
Easy
Ingredients
-
500
g
chicken breast
-
500
g
Mutti passata
-
1/2
green bell pepper
-
400
g
canned black beans
-
250
g
cheddar
-
salt and pepper to taste
-
4
spoons
extra vergin olive oil
-
1
clove
garlic
-
1
chili
pepper
-
1
teaspoon
oregano
-
1
teaspoon
cumin
-
1
white onion
-
1/2
teaspoon
chili pepper
-
7
tortillas
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Chicken enchiladas: Method
- Chop the whole chili and prepare the spicy sauce with Mutti tomato puree, 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.
