Chicken Enchilada

• 5 Tortilla sheets
• 1 Chicken breast
• 500 grams Chili con carne
• 1 can Canned tomato
• 1 it's spicy, so (to taste) Enchilada sauce (if you don't have any, salsa)
• 2 Soup stock cubes
• 4 tbsp Tomato puree
• 300 grams Easy melting cheese

1. Buy tortillas.
2. Also buy enchilada sauce.
3. If you can't find it, salsa also works.
4. Boil chicken breast and cut into fine pieces.
5. Chicken tenders are also okay.
6. I used leftover frozen chili con carne.
7. Put the chili con carne and the chicken in the tortilla and wrap it up neatly.
8. Once wrapped, line them in a heat-resistant container.
9. Put the canned tomatoes in a frying pan.
10. Add the enchilada sauce (about 5 tablespoons worth), the soup stock cubes, tomato puree and mix well.
11. Add half of the tomato sauce from Step 7 to the tortillas in Step 6.
12. Top with plenty of easy-melting cheese.
13. Put in the over and bake for 15 minutes at 480F/250C.
14. Once the cheese has melted and has a nice golden brown color, it's finished.
15. This can be served as-is.

tortilla sheets, chicken, carne, tomato, enchilada sauce, cubes, tomato puree, melting cheese

Taken from cookpad.com/us/recipes/149680-chicken-enchilada (may not work)