Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "a9a0f5aba20e4fb99907c0856200925d",
    "updated": "2025-04-23T10:32:41.432Z",
    "title": "Skillet Enchilada Casserole",
    "subtitle": "L\nM\nKETO",
    "description": "This delicious casserole is sure to be a comforting favorite, filling your kitchen with inviting aromas. It's also perfect for enjoying as leftovers throughout the week.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "ghee or coconut oil, divided",
          "onion, roughly chopped",
          "garlic, roughly chopped",
          "chili powder, divided",
          "ground cumin, divided",
          "fine sea salt, divided",
          "chicken bone broth, homemade or store-bought",
          "cans diced tomatoes",
          "boneless, skinless chicken thighs",
          "paprika",
          "dried ground oregano",
          "deli chicken breast",
          "shredded monterey jack cheese"
        ]
      },
      {
        "section": "For garnish",
        "ingredients": [
          "sliced avocado",
          "chopped fresh cilantro and/or sprigs",
          "crumbled cotija cheese",
          "lime wedges"
        ]
      }
    ],
    "instructions": [
      "1. Heat 2 tablespoons of the ghee or coconut oil in a cast-iron skillet over medium-high heat. Add the chopped onion and sauté for 4 minutes. Reduce the heat to medium, then add the garlic, 1 tablespoon of the chili powder, 2 teaspoons of the cumin, and 1½ teaspoons of the salt. Continue to sauté for 2 more minutes.",
      "2. Pour in the chicken broth and diced tomatoes, then simmer for 8 minutes. Carefully transfer the mixture to a blender and blend until smooth. Set the resulting sauce aside.",
      "3. Season the chicken thighs thoroughly with the remaining 1½ tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of salt, the paprika, and the oregano. Add the remaining 1 tablespoon of ghee or coconut oil to the skillet over medium-high heat.  Add the seasoned chicken thighs and cook for a few minutes on each side, browning evenly. Pour the reserved sauce over the chicken, cover the skillet, and reduce the heat to medium. Cook for 12 minutes, or until the chicken is cooked through and no longer pink. Remove the cooked chicken from the sauce and shred the meat using two forks. Set the shredded chicken and sauce aside.",
      "4. Preheat the oven to 350°F.",
      "5. Arrange 5 slices of deli chicken in the bottom of a 9-inch cast-iron skillet or casserole dish. Layer half of the shredded chicken over the deli chicken, followed by half of the sauce, and half of the Monterey Jack cheese. Repeat the layers with the remaining deli chicken slices, shredded chicken, sauce, and cheese. Bake for 20 minutes, or until the casserole is heated through and the cheese is melted and bubbly.",
      "6. Garnish the finished casserole with avocado slices, chopped cilantro, and crumbled Cotija cheese. Serve with lime wedges. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes, or until warmed through."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]