Chicken Enchilada Fiesta using a Cecotec
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
If you’re looking for a dish that wraps comfort and flavor in a warm tortilla embrace, look no further than chicken enchiladas! Originating from the heart of Mexico, these delightful rolls are a fiesta of colors and tastes, with tender chicken mingling with a medley of spices, fresh herbs, and a delicious tomato sauce that could make even the most stoic food critic shed a happy tear. Legend has it that enchiladas were a staple for Aztec warriors, providing them with the fuel they needed to conquer their day. So, whether you're battling a busy week or just craving a cozy dinner, these enchiladas are sure to give you the strength to tackle anything – just don’t forget the guacamole for that creamy, dreamy finish!
Ingredients
- 1 Onion
- 1 Red pepper
- 2 Cloves of garlic
- 30 g Olive oil
- 500 g Chicken breast
- 10 g Chili powder
- 5 g Ground cumin
- 5 g Salt
- 2 g Pepper
- 700 g Tomato sauce
- 100 g Cheddar
- 100 g Grated emmental
Steps
Chicken & Vegetables
- Add 1 onion, 1 red pepper, 2 cloves of garlic in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 30 g of olive oil in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Add 500 g of chicken breast, 10 g of chili powder, 5 g of ground cumin, 5 g of salt, 2 g of pepper in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1 in inverse.
- Transfer the content of the food processor bowl on a plate.
- Shred the chicken with two forks.
- Setaside the preparation content on the plate.
- Wash the food processor bowl.
Tomato Sauce
- Add 700 g of tomato sauce in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 2.
- Transfer the content of the food processor bowl in a saucepan.
Assembly
- Preheat the oven at 180°C.
- Warm the Corn Tortillas following package directions.
- Fill each tortilla with the shredded chicken mixture and roll them up.
- Arrange the filled tortillas seam-side down in a baking dish.
- Pour the heated tomato sauce evenly over the enchiladas.
- Sprinkle 100 g of cheddar, 100 g of grated emmental on the preparation content.
- Cook in the oven at 180°C during 20min.
- Serve Hot.
