Sunday, October 16, 2005

Chicken Enchiladas


Roasted chicken:
  • 1 chickens, cut into 2 pieces, then baked
  • 2 tbsp cooking oil
  • 6 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 1 piece of onion, chopped
  • 3 cloves garlic, minced
  • 3 large red chilies
  • 3 large green chilies
  • 200 ml broth
  • 500 grams of tomato, blender, and then boiled until it thickens
  • 1 tsp salt
  • 1/2 tsp pepper powder
  • 6 tortillas, heat
  • 150 grams of cheddar cheese, grated
Cooking Method:

  • Roasted chicken: make marinade for the chicken, mix the soy sauce, cooking oil, honey, and let for 15 minutes. Roast until chicken is cooked, then shred it.
  • Remove seed of red chili and green chili, then chopped.
  • The sauce: heat oil, Saute onions and garlic until aromatic. Enter the chopped chili pepper, broth, tomato puree, salt, and pepper powder, Cook until thickened, lift.
  • Prepare a heat-resistant Bowl, take the tortillas, fill with roasted shredded chicken and cheese, then roll. Pour the sauce over the tortillas, sprinkle cheese and then grilled for 20 minutes, lift. Serve.


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