Enchiladas
Serves 4
Ingredients
Method
8 Corn Tortillas
½ kg. Chicken Breast, Cooked And Shredded
¼ kg. Cheese, Shredded
2 Onions, Chopped
2 Garlic Cloves, Minced
400 g. Canned Tomatoes
2 Chili Peppers
1 l. Chicken Broth
Salt To Taste
Pepper To Taste
In a saucepan, sauté onion and garlic until softened.
Add tomatoes, chili peppers, and chicken broth. Simmer for about 15 minutes until the sauce thickens.
Dip each tortilla into the sauce, fill with shredded chicken and some cheese, roll up, and place seam side down in a baking dish.
Pour remaining sauce over the enchiladas and top with remaining cheese.
Bake at 180 degrees Celsius for about 15-20 minutes until cheese is bubbly and golden.