How to make
The chicken breasts are boiled in advance and the broth is preserved. The vegetables are cleaned. Pour the chopped onion into a pot with olive oil and stew them for 3-4 minutes.
Then add the crushed garlic cloves and stew until everything softens (for about 5 minutes).
While stirring, add one tablespoon of flour, add tomato puree, chili powder, about 2 cups (500 ml) of chicken broth, all of the spices and finely chopped pepper.
Leave it to simmer on a medium heat for about 10-15 minutes, while stirring occasionally, so that the food does not burn.
Place the boiled and sliced chicken breasts in a bowl, add the strained beans, coriander, parsley and grated cheddar, as well as part of the Enchilada sauce. Mix everything.
Grease a rectangular baking pan and pour 3-4 tablespoons of Enilada sauce first.
Bake the wraps slightly on each side in a heated pan. Put 2-3 tablespoons of the stuffing in each one, roll them up like pancakes and line them up in the baking pan next to each other. Drizzle them with sauce. Sprinkle them with 3.5 oz (100 g) of cheddar cheese.
Bake them at 360°F (180 degrees) for about 30 minutes. The enchiladas are served warm.
Note: In the recipe, the pepper is spicy, but I replaced it with sweet, because the chili is hot enough.
But for better taste and aroma I added 2-3 pinches of Peperoncino. I have used less than 1/2 tsp. fresh coriander, because it has a very strong aroma and special taste.
The tortilla wraps can be bought from a store in advance, but can also be made by you. The dish is very spicy and is not suitable for children.
The enchilada with chicken and red beans is ready.
