Chicken Enchiladas

Chicken Enchiladas

Ingredients:
Roast chicken:

1 chicken, cut into 2 parts, then bake
2 tablespoons cooking oil, 6 tablespoons sweet soy sauce , 2 tablespoons honey
sauce:
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
3 large red chilies
3 large green chilies
200 ml broth
500 grams tomatoes, blender, then boil until thickened
1 tsp salt and 1/2 tsp pepper
6 pieces of tortilla, heat
150 grams of cheddar cheese, grated

HOW TO MAKE:
1. Roast chicken: make marinade chicken, mixed vegetable oil, soy sauce, and honey, let stand for 15 minutes. Bake the chicken until cooked, shredded-shredded.
2. Deseeded red chilli and green chilli and chopped.
3. Sauce: heat oil, stir-fry onion and garlic until fragrant. Enter the chopped chilies, broth, tomato puree, salt, and pepper, cook until thickened, remove from heat.
4. Prepare a heat resistant dish, 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