Enchilada

Ingredients

• Vegetable Oil 0 fl oz
• Onion 5 oz
• Chicken fillet 25 oz
• Red Canned Beans 1 can
• Ground ancho chili pepper 0 oz
• Tortillas 8 pieces
• Grated Pecorino Pepato Cheese 5 oz
• Dried Chili Pepper 5 oz
• Cinnamon 1 piece
• Tomatoes 5 oz
• Garlic 1 clove
• Oregano ½ spoons
• Smoked salt ½ spoons
• Ground Cumin ½ spoons
• Cilantro 0 oz
• Ground Black Pepper to taste
• Salt to taste
• Sugar 1 tablespoon

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Place the dried peppers in a pot, add 750 ml of water, and include a cinnamon stick. Bring to a boil, then reduce the heat, cover with a lid, and simmer for 30 minutes. Afterward, drain the water into a separate container (it will be useful later).

Step 3

In a skillet, heat vegetable oil and sauté 40 g of chopped onion until soft.

Step 4

Add diced tomatoes, minced garlic, smoked paprika, sugar, salt, cumin, and oregano. Cook for an additional 5-7 minutes over medium heat.

Step 5

Transfer the vegetables from the skillet to a blender, add the cooked peppers, and pour in two-thirds of the broth. Blend until smooth. If necessary, add more pepper broth to thin the sauce.

Step 6

Strain the sauce through a sieve to remove any large particles.

Step 7

Sauté the chopped onion in vegetable oil until soft. Add the minced green chili and cook for another couple of minutes.

Step 8

Then add the diced chicken and season with salt. Cook for 6-8 minutes until the chicken is cooked through.

Step 9

Spread two tablespoons of the prepared sauce over the tortilla, line it with beans and chicken, sprinkle with grated cheese, and roll it up into a tube.

Step 10

Repeat this process with all the flatbreads, placing them in a suitable baking dish greased with vegetable oil. Drizzle with sauce, sprinkle with grated cheese, and bake in an oven preheated to 355°F for 20 minutes.

Step 11

Serve, garnished with chopped cilantro.