Chicken Enchilada

1. 1

   Buy tortillas.

2. 2

   Also buy enchilada sauce.

3. 3

   If you can't find it, salsa also works.

4. 4

   Boil chicken breast and cut into fine pieces.

5. 5

   Chicken tenders are also okay.

6. 6

   I used leftover frozen chili con carne.

7. 7

   Put the chili con carne and the chicken in the tortilla and wrap it up neatly.

8. 8

   Once wrapped, line them in a heat-resistant container.

9. 9

   Put the canned tomatoes in a frying pan.

10. 10

    Add the enchilada sauce (about 5 tablespoons worth), the soup stock cubes, tomato puree and mix well.

11. 11

    Add half of the tomato sauce from Step 7 to the tortillas in Step 6.

12. 12

    Top with plenty of easy-melting cheese.

13. 13

    Put in the over and bake for 15 minutes at 480F/250C.

14. 14

    Once the cheese has melted and has a nice golden brown color, it's finished.

15. 15

    This can be served as-is.

* Per serving · 4 servings · Values may vary.

No additional tips available.