Enchiladas Au Gratin

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Enchiladas Au Gratin
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
687
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie687 kcal(33 %)
Protein47.94 g(49 %)
Fat25.3 g(22 %)
Carbohydrates67.69 g(45 %)
Sugar added0 g(0 %)
Roughage5.85 g(20 %)
Vitamin A202.72 mg(25,340 %)
Vitamin D0.26 μg(1 %)
Vitamin E1.24 mg(10 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.28 mg(25 %)
Niacin21.55 mg(180 %)
Vitamin B₆0.74 mg(53 %)
Folate90.95 μg(30 %)
Pantothenic acid1.21 mg(20 %)
Biotin6.24 μg(14 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C19.89 mg(21 %)
Potassium738.23 mg(18 %)
Calcium251.1 mg(25 %)
Magnesium67.64 mg(23 %)
Iron2.61 mg(17 %)
Iodine11.66 μg(6 %)
Zinc2.6 mg(33 %)
Saturated fatty acids9.24 g
Cholesterol101.17 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
medium onion (chopped)
1 clove
garlic (finely chopped)
4
small Chicken breasts (chopped)
2 tablespoons
1 cup
chicken stock (approx.)
1 cup
canned Sweet corn (drained)
1 cup
canned Kidney beans (drained)
1 pinch
8
2 cups
1 cup
1
Cilantro (chopped)
freshly ground Black pepper

Preparation steps

1.
Heat the oven to 200°C (180°C fan)|400°F| gas 6.
2.
Heat the olive oil in a pan and fry the onion and garlic briefly. Add the chicken and continue to fry until golden brown.
3.
Mix in the tomato purée and add the stock. Add the sweetcorn and kidney beans, season with salt and pepper and simmer for approximately 15 minutes until slightly thickened.
4.
Remove from the heat and season to taste with the Cayenne and more salt and pepper.
5.
Spread the filling onto the tortillas and roll them up. Lay them side by side in an oven-proof dish.
6.
Top with the tomatoes and cheese and cook in the oven for 20-25 minutes until golden brown.
7.
Remove from the oven and garnish with coriander leaves before serving.