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This recipe features a simple hack for preparing Chicken Enchilada with the use of tortilla chips!
1. Sauté garlic, onion, red and green bell peppers in oil for 5 minutes. Add chicken and cook for 2 minutes. Season with 1 sachet of MAGGI MAGIC SARAP® and ¼ tsp of pepper. Add cumin, paprika, chili powder.
2. Add corn and tomato and simmer for 10 minutes. Season with 1 sachet of MAGGI MAGIC SARAP®, ¼ tsp of pepper and sugar.
3. Make several layers of the corn tortilla chips, sauce, sour cream, scallions, tomato and cilantro. Top with mixture of mozzarella and parmesan cheese. Bake in a preheated over for 10 minutes to melt the cheese. Serve warm.
You can substitute different meats and vegetables to this easy-to-do Mexican dish.
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2 tbsp vegetable oil
1 head garlic, minced
1 pc onion, small diced
1 pc small red bell pepper, small diced
1 pc small green bell pepper, small diced
1/2 kg boneless leg quarter, sliced
2 sachets MAGGI MAGIC SARAP®
1/2 tsp freshly ground pepper
1 tsp cumin powder
1 tsp paprika
1 tsp chili powder (optional)
1 cup can corn kernels, rinsed and drained
2 cups canned crushed tomato
2 tbsp brown sugar
1 pack corn tortilla chips
1 cup sour cream
1/2 cup sliced scallions
1 cup small diced tomato
1 tbsp minced cilantro
1 cup grated mozzarella
2 tbsp grated parmesan cheese