boiled chicken breast — 300 g
beans — 150 gr
frozen green beans — 150 gr
canned corn — 100 gr
hard cheese — 200 gr
greens (parsley, coriander) — 3 tbsp
tortillas — 7
For the sauce:
tomatoes — 400 g
chicken broth — 400 ml
garlic — 3 cloves
tomato paste — 1 tbsp
vegetable oil — 3 tbsp
onion — 1 PC.
flour — 1 tbsp
oregano, Basil or other herbs to taste
In a pan heated with a little oil, put the garlic, cut into slices, after 20-30 seconds add chopped onion, stir and add the flour. Lightly sauté and add the tomatoes, cut into slices. If no fresh tomatoes, use canned in own juice fruit.
Reduce the heat, season with salt and pepper, add Basil, oregano and tomato paste.
Stir and pour in the chicken broth.
Bring to boil and stew on low heat for 5 minutes.
Sauce to cool and grind in a blender.
Breast, cut or tear into pieces.
Add the beans. Beans, you can use any red, white, black.
Beans to defrost and add to the stuffing.
Greens chop and add to stuffing.
Corn add on request.
Season with salt and pepper and stir.
Tortillas — thin, round cakes made of corn flour. If they were not on hand (because we are not in Mexico), you can use pita bread.
To the pellet was easier to wrap stuffing them to soften: to cover with a damp towel and put in the microwave for 30 seconds.
Grate cheese on a grater.
At the bottom of the baking dish pour a little sauce.
Each of tardily to put a large spoonful of the filling and the same amount of cheese. Fold the tube and tuck in the form.
To do the same with the other tortillas.
Pour on top of enchiladas sauce and sprinkle with cheese.
Bake for 20 minutes at 200°C.
Submit enchiladas hot, sprinkled with chopped greens.