Chicken Enchiladas in Spicy Tomato Sauce

👨‍🍳 Method

For the Tomato sauce

1. 1
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Heat the oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
3. 3
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
5. 5
   Add the cumin and hot paprika and stir about a minute, until fragrant.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

To assemble

1. 6
   Place some of the chicken on each tortilla, add a little of the sauce and a little of the cheese, and roll up.
2. 7
   Grease a baking dish with the oil and arrange the enchiladas in it.

   Baking pan
3. 8
   Pour the rest of the sauce over the top and sprinkle with the rest of the cheese.
4. 9
   Bake 25 minutes, until the cheese is golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
5. 10
   Serve with the cilantro.