Speedy Chicken Enchiladas
Quick and easy chicken enchiladas made with corn tortillas, shredded chicken, and cheese, baked in a simple homemade enchilada sauce.
Ingredients
- Chicken Breast260 g
- Chicken Broth100 ml
- Tomato Paste30 g
- Onion20 g
- Onion Powder1 g
- Garlic Powder1 g
- Cheese55 g
- Oil5 ml
- Oregano0.5 g
- Salt1 g
- Corn Tortillas3 pcs
- Chili Powder2 g
- Cumin1 g
- Sugar1 g
Instructions
- 1Step 1
If using cooked chicken breast, shred it into bite-sized pieces (takes about 3 minutes).
- 2Step 2
Finely chop the onion (takes about 2 minutes). Grate the cheese (takes about 3 minutes).
- 3Step 3
Prepare the speedy sauce: Heat the oil in a small saucepan over medium heat. Add the onion powder, garlic powder, chili powder, cumin, and oregano and cook, stirring, for 1 minute until fragrant. Stir in the tomato paste, chicken broth, salt, and sugar. Bring to a simmer and cook for 3 minutes, stirring occasionally. Remove from heat (takes about 5 minutes). Total Prep Time: 15 minutes.
- 4Step 4
Preheat oven to 190°C.
- 5Step 5
Warm the corn tortillas according to package directions to make them pliable (usually a few seconds per side in a dry pan or microwave).
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