The traditional Mexican enchiladas are tortilla tubes with various fillings that are baked in sauce and cheese in the oven. You get grilled no less delicious enchilada if you bake it in foil parcels. This more marching version of the food is excellent Suitable for al fresco dining. As a filling for Enchiladas use a mixture of grilled chicken pieces, canned fried beans and corn. The sauce is also used. purchased. The tubes are laid out on a pillow of sauce on foil, sealed and grilled. A few will be enough minutes to warm everything, since all the ingredients in the rolls are already готовые. 
Time: 40 мин.Difficulty: easy Servings: 4 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:
- 1 can (280 gr.) Of enchilada sauce (approximately 1 and 1/4 Art.)
- 2 tbsp. l olive oil
- 2 tbsp. grilled chicken pieces (approximately 200 gr.)
- 220 gr grated cheese pepper pepper (about 2 tbsp.)
- 1 can (425 gr.) Canned refried beans
- 1 tbsp. frozen roasted on a fire of corn, thaw
- 1 tsp dried oregano
- 12 tortillas with a diameter of 15 cm.
- Sour cream and fresh cilantro, for serving
- Lime wedges for serving
Recipes with similar ingredients: tortilla, tomato sauce, grilled chicken, corn, baked beans, pepper jack cheese, oregano
Recipe preparation:
- Preheat the grill to moderate heat. Put on the working surface four sheets of heavy-duty non-stick foil 45 cm coating. Lubricate the foil with olive oil (so the enchilada will turn out with a crisp bottom). Spread the middle each sheet 1 tbsp. l sauce for enchilada.
- Combine the chicken in a large bowl, 1 tbsp. cheese, fried beans, corn, oregano, 2 tbsp. l enchilada sauce, a pinch of salt and a little ground black pepper.
- Fill the tortillas in a pile and wrap them in moist paper. towel. Microwave for 15-30 seconds, until they become malleable. Put the cakes on a clean surface. Spread the chicken filling evenly in the center of each (about 1/4 tbsp. per enchiladas) and turn into a tube.
- Lay 3 enchiladas with a seam down on each sheet of foil over sauce. Lay on top another 3 tbsp. l sauce for and then evenly sprinkle with the remaining 1 tbsp. cheese. Flatten the two short ends of the foil fold together and double to seal tightly; fold the side sides, and form the convolution.
- Grill the parcels upside down until the cheese is melted, and the enchiladas will not warm up and will not become crispy below, about 7 minutes.
- Meanwhile, in a small pot or microwave warm up the remaining enchilada sauce. Carefully open the convolution from foil and pour on top with warm sauce, sour cream and sprinkle cilantro. Serve with lime wedges. Note Cheese may stick to foil during frying. Be sure to use foil with non-stick coating, putting everything on the non-stick side!
