ENCHILADAS DI POLLO CON CREMA DI FORMAGGIO

• 1 can (400g) diced tomatoes
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Salt and pepper to taste

For Assembling:

• 8-10 flour tortillas
• 1 cup shredded cheese mix (cheddar and mozzarella)
• Fresh cilantro or parsley for garnish

Instructions

1. Prepare the Sauce:

1. In a saucepan over medium heat, combine diced tomatoes, chicken broth, and tomato paste.
2. Add chili powder, cumin, salt, and pepper. Stir well and let it simmer for 10 minutes until thickened slightly.
3. Remove from heat and set aside.

2. Make the Filling:

1. In a mixing bowl, combine the shredded chicken, cream cheese, mozzarella, cheddar, sour cream, chopped onion, garlic, cumin, paprika, salt, and pepper.
2. Mix until smooth and creamy.

3. Assemble the Enchiladas:

1. Preheat oven to 350°F (175°C).
2. Spread a thin layer of sauce on the bottom of a baking dish.
3. Place a generous spoonful of the filling mixture in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
4. Pour the remaining sauce over the enchiladas and sprinkle shredded cheese on top.

4. Bake:

1. Cover the dish with foil and bake for 20 minutes.
2. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

5. Serve:

• Garnish with fresh cilantro or parsley.
• Serve warm with a side of guacamole or salsa if desired!

Enjoy your Enchiladas di Pollo con Crema di Formaggio! This creamy, cheesy dish is perfect for a cozy meal. Let me know if you’d like variations or any other suggestions!