Enchiladas – one of the popular Mexican dishes in the form of tubes from stuffed tortillas baked in hot sauce. As fillings to your enchilada take a ready-made grilled chicken. Besides that she has a bright taste, she will save you a lot
Time for preparing
dishes. Chop the chicken into pieces and with the fried grated cheese and fresh cilantro wrap in corn tortillas. Lay out pour the straws in a row in a baking dish with hot sauce on physalis base, sprinkle with cheese and fry under heating element of the oven with grill function. Enchilada turns out very appetizing and tasty with crispy tubes and stringy melted cheese. Nutritional Information per serving: (6 total) Calories 626, total fat 32 g., Saturated fat g., Proteins 47 g., Carbohydrates 46 g, fiber, cholesterol mg., Sodium mg., Sugar g. 
Time: 30 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. barbecue chicken chopped into pieces
- 1 small red onion, cut in half
- 700 gr. vegetable physalis, peeled and washed
- 1 – 2 pods of serrano pepper, peeled stalks and seed
- 0.5 tbsp. lightly salted chicken stock
- Pinch of sugar
- 8 corn tortillas
- 2.5 tbsp. grated mozzarella and / or cheese Monterey Jack
- 1/3 Art. fresh cilantro
- 2 tbsp. l unrefined olive oil + optional for lubrication
- 3/4 Art. crumbled cheese keso fresco or feta
Recipes with similar ingredients: grilled chicken, tortilla, cheese mozzarella, Monterey Jack cheese, Keso fresco cheese, feta cheese, pepper chili, physalis vegetable, cilantro
Recipe preparation:
- Preheat oven with grill function. Chop half the onion thin half rings and set aside. The other half of the onion put the physalis and serrano pepper on a baking sheet covered with foil, and fry in the oven, if necessary, turning the other side, until the vegetables are soft and slightly toasted, 7 to 10 minutes. Transfer the vegetables and the liquid released from them into a blender, add stock and mashed. Add 0.5 tsp. salt and sugar.
- Stack the tortillas in the meantime, wrap them in a damp with a paper towel and heat in the microwave for 1 minutes keep the warm tortilla covered. In a bowl, mix the chicken with 2 tbsp. grated cheese. Put a portion of the chicken mixture in the middle each tortilla. Add a few cilantro leaves and roll. Pour the enchiladas into a lightly oiled baking dish measuring 22 x 32 cm. and lubricate 2 tbsp. l olive oil. Fry in oven with grill function until crispy golden brown, 3 minutes.
- Pour enchiladas with physalis sauce and sprinkle with the remaining 0.5 Art. grated cheese. Put in the oven again and fry until the cheese boils and does not brown, 3 – 5 minutes. Sprinkle onion rings keso fresco and the remaining cilantro.
