Mexican Chicken Enchiladas
phosphorus (P)
silicon (Si)
selenium (Se)
Fiber
manganese (Mn)
cobalt (Co)
Description
Hearty Mexican casserole of tortillas with chicken mince, beans, corn and tomato sauce, baked under cheese.
-
Tortilla (wheat) — 1 шт
-
Ground chicken — 45 г
-
White onion — 0.25 шт
-
Corn (boiled, canned) — 20 г
-
Red beans — 10 г
-
Chili pepper (fresh, hot) — 0.25 шт
-
Tomatoes — 1 шт
-
Garlic — 1 зубчик
-
Ground sweet paprika — 0.5 ч.л.
-
Granulated sugar — 0.5 ч.л.
-
Mozzarella (for pizza) — 20 г
-
Brynza (cow milk brine cheese) — 7 г
-
Sunflower oil (refined) — 0.5 ст.л.
-
Cilantro (coriander, fresh) — 2 г
-
Table salt — 1 щепотка
-
Ground black pepper — 1 щепотка
- Preheat the oven to 180°C (350°F).
- Finely chop the onion, mince the garlic. Fry the onion in a pan with 1 tsp of oil until soft.
- Add chicken mince and cook for 5-7 minutes, breaking up lumps with a spatula.
- Add corn, beans, finely chopped chili, paprika, salt and pepper. Cook for 2 minutes, remove from heat.
- For the sauce: grate the tomatoes or blend them. Add sugar, salt and half of the garlic. Bring to a boil and simmer for 5 minutes.
- Grease a baking dish with remaining oil. Pour 2 tbsp of tomato sauce on the bottom.
- Put the mince filling on each tortilla, roll it up. Place enchiladas seam-side down in the dish.
- Pour the remaining tomato sauce over the enchiladas.
- Sprinkle with grated mozzarella and crumbled brynza.
- Bake for 20-25 minutes until golden brown.
- Sprinkle with chopped cilantro before serving.
634
147 kcal / 100 g
kcal
27.3 g
6.3 g / 100 g
Protein
77.3 g
18.0 g / 100 g
Carbohydrates
24.5 g
5.7 g / 100 g
Fats
5.2 g
1.2 g / 100 g
Ash
8.1 g
1.9 g / 100 g
Fiber
63.9%
Water
11.5 g
2.7 g / 100 g
Sugars
56.4 g
13.1 g / 100 g
Starch
0.13 g
0.03 g / 100 g
Omega-3
7.27 g
1.69 g / 100 g
Omega-6
6.5 g
1.5 g / 100 g
SFA
