My version of the chicken enchiladas is milder and healthier (hence the mozzarella not the ‘’real’’ cheese) because everybody in my family has a really sensitive stomach :S So as you will see, I also don’t even use any chili powder – but the beauty of every recipe lies in little details, such as spices, so you can use this recipe as a basis and then spice it up (no pun intended :S). Just have fun with it!
You’ll need:
1 chopped onion
200 g cubed chicken breast meat
1 can (cca. 250 g) of tomato sauce
2 buffalo mozzarellas
12 large flour tortillas
Spices: salt, pepper, thyme, oregano
Preheat the oven to 180 degrees Celsius (340 F). Grease a large baking dish.
Preheat the oven to 180 degrees Celsius (340 F). Grease a large baking dish.
2. In a medium saucepan over medium heat, sauté the onions until tender and golden brown. Add the cubed chicken breast meat. Add salt, pepper, thyme and oregano. How much? Depends on your personal preferences. Stir until golden brown. Add the tomato sauce and stir until it bubbles.
3. Fill each tortilla with the chicken mixture and roll up. Place them seam side down in the prepared baking dish.
4. Cover the tortillas with the remaining tomato sauce and place the sliced buffalo mozzarellas on top.
5. Bake in the oven for 25 to 30 minutes or until the mozzarella is bubbly:)
yummy :)
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