Ingredients for the recipe:
800 gr. minced chicken
Tomatoes - 400 grams. (In own juice)
1 onion
2 pcs. chili
4 garlic cloves
1 h. L. dried coriander
80 ml of vegetable oil
Cumin (cumin) - 1 ch. L.
Salt (1.5 hours is sufficient. L.)
Pepper (black, ground must be taken) - about 1 \ 2 hours. L.
10 c. sugar
1/2 h. L. ground chili
1 h. L. oregano
100 gr. cilantro
300 gr. Cheddar (if you want to replace any grade, but semi)
Cooking chicken enchiladas
Take the sauce. Peel the garlic, onion, chilli and chop finely.
1. Set medium heat, heat the pan with oil and fry for these products (5 min.), Stirring occasionally. Then add the chopped tomatoes to canned. Season with salt and pepper, sprinkle with sugar, stir and warm up another 7 minutes.
2. Take another pan and on a fairly high heat, warm the oil. Fry the beef there, and when after 15 minutes. liquid has evaporated and the meat begins to brown, pour hot red pepper, coriander and oregano, cumin. Season with salt. You can also take the place of these ingredients, spices, used for Mexican dishes. Sauté 5 min. Then grate the cheese (take a large grater) and chop cilantro.
3. Set the oven temperature to 180 gr. Remove the form and fill it half the sauce.
4. Heat the tortillas in the microwave. Take the cake, spread on one half of a couple of tablespoons of minced meat, cheese on top (do not regret the product) and sprinkle all the chopped cilantro.Next, fold the tortilla into a tube and place it seam side down in the form of a sauce.
5. Fill the form of the required number of tubes.
6. Pour the sauce, sprinkle with cilantro, cheese. Put everything in the oven for 20 minutes. When the cheese is melted and starts to boil, the dish is ready.
Serve enchiladas with sour cream!
800 gr. minced chicken
Tomatoes - 400 grams. (In own juice)
1 onion
2 pcs. chili
4 garlic cloves
1 h. L. dried coriander
80 ml of vegetable oil
Cumin (cumin) - 1 ch. L.
Salt (1.5 hours is sufficient. L.)
Pepper (black, ground must be taken) - about 1 \ 2 hours. L.
10 c. sugar
1/2 h. L. ground chili
1 h. L. oregano
100 gr. cilantro
300 gr. Cheddar (if you want to replace any grade, but semi)
Cooking chicken enchiladas
Take the sauce. Peel the garlic, onion, chilli and chop finely.
1. Set medium heat, heat the pan with oil and fry for these products (5 min.), Stirring occasionally. Then add the chopped tomatoes to canned. Season with salt and pepper, sprinkle with sugar, stir and warm up another 7 minutes.
2. Take another pan and on a fairly high heat, warm the oil. Fry the beef there, and when after 15 minutes. liquid has evaporated and the meat begins to brown, pour hot red pepper, coriander and oregano, cumin. Season with salt. You can also take the place of these ingredients, spices, used for Mexican dishes. Sauté 5 min. Then grate the cheese (take a large grater) and chop cilantro.
3. Set the oven temperature to 180 gr. Remove the form and fill it half the sauce.
4. Heat the tortillas in the microwave. Take the cake, spread on one half of a couple of tablespoons of minced meat, cheese on top (do not regret the product) and sprinkle all the chopped cilantro.Next, fold the tortilla into a tube and place it seam side down in the form of a sauce.
5. Fill the form of the required number of tubes.
6. Pour the sauce, sprinkle with cilantro, cheese. Put everything in the oven for 20 minutes. When the cheese is melted and starts to boil, the dish is ready.
Serve enchiladas with sour cream!
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