Enchiladas with chicken

Let's make the sauce first. We clean the garlic and onion, remove the seeds from the chili peppers and chop everything well.

Sliced ​​vegetables are fried in a frying pan, preheated with vegetable oil. Fry for 5 minutes, stirring all the time.

Now add pickled tomatoes, sugar, salt and black pepper to the vegetables to taste. All this consistency is well mixed and cooked for 5-6 minutes. This completes the preparation of the chicken enchilados sauce.

Now we take another pan and fry the minced chicken in a small amount of vegetable oil over high heat. Fry for 10-15 minutes until the minced meat dries out and is well browned. At the very end of the frying, add salt and pepper to taste, also add oregano, cumin and coriander. This step can be simplified a little by taking an ordinary Mexican food mix. Now fry for another 5 minutes and remove from heat.

We take the cheddar and pass it through a grater, you can also use any other cheese, as long as it is hard.

We cut the cilantro.

Turn on the oven to warm up to 180 degrees.

We take the necessary form and pour half of the sauce into it.

We take our tortillas, if they are cold, then you need to slightly warm them up in the microwave. We spread on the cake 3 tbsp. spoons of minced meat, cheese and cilantro on top of the minced meat. Leave some cheese to sprinkle on top.

With gentle movements, roll the tortilla into a roll and send it to the mold. Wrap the rest of the tortillas in the same way and place in the pan.

When the rolls are laid out, pour everything with the rest of the sauce, and sprinkle with cilantro and cheese.

We send the form to a preheated oven. Leave the enchiladas in the oven until the cheese is completely melted and bubbling, about 20 minutes.