CHICKEN ENCHILADAS

Ingredients:
Grilled chicken:
1 chicken, cut into 2 parts, then bake
2 tablespoons cooking oil, 6 tablespoons soy sauce Bango sweet taste, 2 tablespoons honey

Sauce:
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
3 large red chilies
3 large green chilies
200 ml of broth
500 grams of tomatoes, blender, then boil until thickened
1 teaspoon salt and 1 / 2 teaspoon pepper
6 pieces of tortilla, heat
150 grams of cheddar cheese, grated

How To Make:

1. Roast chicken: make chicken marinade, combine oil, soy sauce taste sweet, and honey, let stand for 15 minutes. Bake chicken until cooked, cut into small pieces.
2. Discard seeds and red chilies green chilies, then chop.
3. Sauce: heat oil, saute onion and garlic until fragrant. Enter the chopped chilies, broth, tomato puree, salt, and pepper, cook until thickened, remove from heat.
4. Prepare heat-resistant bowl, grab a tortilla, fill with shredded roast chicken and cheese, then roll. Pour sauce over tortillas, sprinkle with cheese and bake for 20 minutes, remove from heat. Serve.

For: 4 people