Chicken Enchilada Recipe


Chicken Enchilada Recipe

Ingredients for the 8 pieces of crepe

  • 1/2 liter of milk
  • 1/2 pound of flour
  • 4 eggs
  • 1 pinch of salt

Mix all the ingredients together a mixer. Heat the pan, divide the dough into 8 equal parts of crepe, and cook one by one all sides of dough. Arrange all the crepes on a plate, when they cooled cover over them with stretch film.

Ingredients for filling of Chicken Enchilada

  • 4 pieces of chicken fillet
  • 1/2 pound of mushrooms
  • 1/2 pound of carrots
  • 1/2 pound of zucchini
  • 1 red pepper with meat
  • 4 cloves of garlic
  • 1 largish onion
  • Soy sprouts
  • 1/2 cup soy sauce
  • 4-5 black peppercorns
  • 1/2 pound of cream
  • 2 tablespoons olive oil
  • 1 cup shredded cheddar cheese

Directions of filling for chicken
Finely chop onion and garlic and parboil lightly in the olive oil. Cut carrots, zucchini, pepper as julienne. Stir in onion mixture and parboil a piece of. Add the finely chopped chicken slices. Parboil with chickens a little time. Most recently, add the sliced ​​mushrooms and soy sprouts. Add half of the soy sauce and black pepper corns. And simmer over low heat. Take from fire, when chilled stir in half of cream and mix thoroughly.

Chicken Enchilada Making
Get the crepes on kitchen counter. Put the chicken filling into crepes one by one. Turn off the edges inward, then roll. And arrange them in baking dish. And pour over grated parmesan cheese, remaining cream and remaining sauce. Bake at 180 degrees in oven until browned.

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