Chicken Enchiladas
Made with Tomato puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
1h (COOK TIME: 30 min / PREP TIME: 30 min)
Easy
4 people
Ingredients
For the base
-
1
lb
chicken breast
-
17.5
oz
Mutti Passata Tomato Puree
-
1/2
green bell pepper
-
14
oz
canned black beans
-
2 1/4
cups
cheddar
-
salt and pepper
-
4
tablespoons
extra virgin olive oil
-
1
clove
garlic
-
1
chili pepper
-
1
teaspoon
oregano
-
1
teaspoon
cumin
-
1
white onion
For the topping
-
1/2
teaspoon
chili pepper
-
8
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 350°F with fan. Serve hot.
