16 wheat tortillas
1.2 kg chicken breast
6 garlic cloves
200 g cheddar cheese
10 Tbsp tomato concentrate
2 Tbsp dried oregano
4 Tbsp paprika
4 Tbsp cumin peppers (to taste)
3 Tbsp olive oil
salt, ground pepper
Preheat th. 6 (180°C) oven. Peel and chop onions. Wash and cut peppers into strips. Cut the chicken cutlets into small cubes. Chop the garlic cloves (keep one for the sauce).
In a skillet, heat 1 Tbsp. olive oil. Then sauté the onions, add the peppers, then the chicken pieces and garlic cloves for 5 min. Then add the spices and herbs and 4 Tbsp. tomato concentrate.
Wash the tomatoes, cut them into quarters and mix them. Add the equivalent of 2 mixed tomatoes to the pan, reserve the rest. Continue cooking until everything is cooked.
Prepare a tomato sauce: In a small saucepan, heat 1 Tbsp. olive oil with the chopped garlic clove. Before the garlic browns, add 6 Tbsp. tomato concentrate and the remaining mixed tomatoes. P
our a little water if necessary, add salt, pepper and pepper diced. Mix, cover and simmer over low heat for 5 min.
Prepare the enchiladas: stuff the tortillas with the meat, roll them on themselves and place them in a gratin dish. Cover with sauce, cheddar and bake for 30 min.