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Pulled chicken enchiladas
Pulled chicken enchiladas
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A soft and creamy pulled chicken enchiladas with jalapenos is a perfect dish for a different type of enchiladas. Remember to put cheese not only on top of the enchiladas, but also inside, to make them extra creamy and tender. To spice it up you can add some chili sauce.

Ingredient List for 4 servings:
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300 gr Pulled chicken
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5 Totrilla breads
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1 Onion
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5 Jalapenos
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1 teaspoon Oregano
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3 teaspoons Cumin
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4 Tomatoes
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200 gr Grated cheese
Oven temperature:
220 degrees Celsius
Instructions:
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Heat up a frying pan on low heat and cook the pulled chicken under a lid for approximately 15 minutes. Pull apart the chicken and pour it in a bowl.
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Cut the onion, tomatoes and jalapenos in small pieces.
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Add all the ingredients except the cheese and tortilla breads in the bowl with the pulled chicken. Mix well.
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Preheat the oven at 220 degrees Celsius.
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Pour evenly the chicken mixture on the tortilla bread and sprinkle some cheese on top. Roll the breads and place in an oven form. Sprinkle some cheese on top.
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Place in the middle of the oven for 20 minutes. Take out and serve together with some guacamole, sour cream and a green salad.
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This recipe is from Mexico
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