- 3 chicken fillets (about 400 gram)
- 6 large tortilla wraps
- 2 red chili onions
- 4 garlic cloves
- olive oil
- pepper and salt to taste
- 2 cans tomatoes
- 1 can red kidney beans
- 1 small can corn
- 1 teaspoon ground coriander
- 1/2 a teaspoon of cayenne pepper
- 300 gram grated Gouda cheese
Kitchen equipment needed
- Cutting board & chef’s knife
- Oven dish
- 2 large skillets
- Rod mixer/blender
Preparation — 20 minutes
PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit.
PEEL and cut the red onions and garlic cloves into pieces. Also cut the red chili peppers and if you like it hot, keep the red chili pepper seeds, if you don’t, remove the seeds. CLEAN the chicken fillets, remove any excess fat, blood or muscle. CUT the chicken into bite size pieces.
Start preparing the sauce. HEAT olive oil in a large skillet and saute the onions, garlic and red chili pepper. After a few minutes, add in the ground coriander and cayenne pepper. Cook for another minute and then add the canned tomatoes and let it simmer for about 10 minutes, or until you’ve reached the desired thickness. BLEND the sauce and season with pepper and salt.
In the other large skillet, prepare the filling. HEAT olive oil in the other large skillet and saute the chicken. Add in the kidney beans and corn after a few minutes. Season with pepper and salt.
Baking the chicken enchiladas — 20 minutes
GRAB a tortilla and smear it with some of the sauce. DIVIDE a 6th of the filling in the middle of the tortilla and top it off with a little cheese. ROLL them over to close and then REPEAT this step for the other 5 tortillas. PLACE them in the oven dish and SCOOP all the leftover sauce over the tortillas. Finish with the rest of the grated cheese.
BAKE the chicken enchiladas in the oven for about 20 minutes. The cheese should be nicely golden brown. Serve immediately or garnish it first with some chopped chives, parsley or cilantro. Enjoy your meal!