Tortillas – 6 pieces.
Chicken fillet – 800 gr.
Cheese – 400 g.
Tomatoes in own juice – 1 jar (600-700 gr.)
Onions – 2 pcs.
Garlic – 4 cloves.
Fresh cilantro – 3 or 4 bundles
Chili pepper – 1 unit.
Ground oregano – 1 tsp.
Ground Zira – 1 tsp.
Ground coriander – 1 tsp.
Oil, pepper, salt.
- stuffing. Chop chicken fillet finely, put it in a heated frying pan with vegetable oil, fry for 15-20 minutes, then pepper and salt. Add oregano, cumin and coriander. Cook for a few minutes until the fillets are cooked through.
- Dice onions into small pieces, put them in another pan and fry in oil until soft. While the onions are cooking, peel and finely chop the chili pepper and add it to the onions, along with the garlic, pinched through a press. Roast the vegetables over medium heat for 5-7 minutes.
- 3. Peel the tomatoes from their skin, cut them up and add to the onion with their juice. Salt and pepper them. Bring the tomato mass to a boil and stew for another 5 minutes. Remove from heat, the sauce is ready.
- Spread half of the tomato sauce in an even layer in a baking dish.
- Grate cheese, chop cilantro. On one half of the tortillas, spice chicken pieces, then grated cheese, sprinkle cilantro on top (cheese and cilantro should remain to sprinkle on all the enchiladas already placed in the form). Roll up the tortillas and place them in the mold on top of the sauce, seam side down.
- Pour the remaining tomato sauce over the lined enchiladas, sprinkle with cheese first, then cilantro.
- Bake in a preheated 180 degrees oven for 20-25 minutes until the cheese is completely melted. Serve hot.