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Chicken Enchiladas with Black Beans
Chicken Enchiladas with Black Beans

Chicken Enchiladas with Black Beans

mexican-food-dresden-enchilada

Add the chicken to the boiling water. Cook 18 to 20 minutes; drain and set aside.Preheat oven to 250 degrees Celsius
Melt the Oil in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl.
Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Chihuahua cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl.
Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

 

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