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Anar_73
Enchiladas from the oven
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Ingredients
Directions
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Additional requirements: blender or food processor, rectangular low baking dish.
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Grease the oven dish.
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Finely chop the garlic.
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Finely chop the oregano.
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Cut the roasted peppers into pieces.
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Shred the onion.
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Cut the banana into cubes.
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Chop the coriander.
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Boil the chicken breasts in a pan with stock in a gentle 15 minutes.
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Halve the peppers in the length and remove the seeds.
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Roast the peppers in a dry frying pan until they become softer.
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Mash three half red peppers with garlic, tomato pieces with liquid, oregano, cinnamon, half of the roasted peppers, half of the onion, some salt and pepper in the blender until a sauce.
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Chop the last half red pepper into pieces.
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Heat half of the olive oil in a large pan, pour in the tomato sauce and cook for two to three minutes.
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Pour two full tablespoons of broth and let the sauce simmer for 20 minutes.
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Put the cooked chicken fillets on a shelf and pull them with two forks into threads.
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Heat the rest of the olive oil in a frying pan.
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Fry the pieces of chicken with the remaining onion, paprika, red pepper and the banana for two to three minutes.
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Spoon a quarter of the sauce and let the moisture evaporate.
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Add some salt and pepper.
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Preheat the oven to 200 ° C.
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Dip the tortillas one by one in the red sauce.
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Create a bar filling and roll up the tortillas.
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Place them side by side in the baking dish and pour the rest of the sauce over it.
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Divide the sour cream and cheese over it.
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Bake the enchiladas in the oven in twenty to twenty-five minutes until golden brown.
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Then sprinkle the coriander over it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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