Enchilada Chicken

Method:

• Wash the chicken well and pat it dry.
• Place enough water to cover the chicken in a pot over medium heat, and add the chicken along with the seasoning, carrots, celery, and onion.
• Reduce the heat once it reaches a boil, and let it simmer for about 45 minutes or until the chicken is fully cooked.
• Let the chicken cool, then remove the skin, bones, and pull the meat apart.
• Heat oil over medium heat in a pot, and add chopped onion until translucent. Then add peppers and garlic, stirring for 5 minutes until softened.
• Add the chicken to the pot, along with tomatoes, and bring the mixture to a boil.
• Reduce the heat, then add the beans and season the mixture with salt, pepper, cumin, and coriander. Mix well and let it simmer for about 20 minutes.
• Pre-Heat oven to 180°C.
• Place a tortilla on a plate, spread the chicken mixture on it, sprinkle with cheese, and wrap it up.
• Place the prepared tortilla in a baking dish, cover it with the remaining sauce, and sprinkle the remaining cheese on top.
• Place it in the oven for about 10 minutes or until the cheese melts.