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Origin: Mexico
Chicken enchiladas
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Tender and creamy homemade chicken enchiladas with a mild chili sauce that is easy to prepare, and usually you already have most of the ingredients at home. To get the chicken tender you need to cook it on low heat or make pulled chicken. Instead of cutting the chicken slices you rip it apart piece by piece with a fork. Happy cooking!

Ingredient List for 4 servings:
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400 gr Chicken fillets
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4 Tortilla breads
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3 tablespoons Canola oil
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0,5 Leek
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2 Garlic clove
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200 ml Tomato sauce
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gr Grated cheese 200
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4 tablespoons Sour cream
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4 tablespoons Paprika powder
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2 teaspoons Cumin
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1 teaspoon Garlic powder
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1 teaspoon Oregano
Oven temperature:
200 degrees Celsius
Instructions:
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Heat up a frying pan on low heat and fry the chicken fillets.
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Rip the chicken fillets in long slices with a fork.
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Preheat the oven at 200 degrees Celsius.
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Cut the leek in small pieces, and press the garlic cloves in the bowl.
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Pour the chicken in the bowl and mix.
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Add all the spices and the tomato sauce in a bowl, and mix well.
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Mix half of the sauce together with the chicken.
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Put some of the tomato sauce in the bottom of an oven form.
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Brush both sides of the tortilla breads with tomato sauce, and pour evenly the filling on the breads.
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Sprinkle the cheese on the chicken, and roll the breads together and place in the oven form.
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Spread the rest of the sauce on top of the enchiladas. Place a aluminum foil on top of the form and place in the middle of the oven for 20 minutes.
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Take out the enchiladas from the oven and spread the sour cream on top and serve warm.
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