Goal
       Corriger les erreurs de formatage dans une réponse contenant un JSON mal structuré afin de rendre le JSON exploitable et valide.

        1. Extraire et corriger uniquement la partie JSON de {
 {
"title": "Pumpkin Enchiladas with Beans and Chicken",
"subtitle": "Mild yet Flavorful Healthy Dish",
"description": "This nutritious dish effectively meets various dietary needs.",
"ingredients": [
  {
    "section": "For the Recipe",
    "ingredients": [
      "1 tablespoon olive oil",
      "½ cup chopped red onion",
      "½ cup minced green bell pepper",
      "1 teaspoon chili powder",
      "1 teaspoon ground cumin",
      "½ teaspoon cayenne pepper",
      "1 (15-ounce) can pumpkin",
      "1½ cups chicken broth",
      "¼ teaspoon salt",
      "Freshly ground pepper",
      "1 (15-ounce) can kidney beans, drained and rinsed",
      "¼ cup shredded Daiya vegan pepperjack",
      "1 cup shredded cooked chicken",
      "1 tablespoon freshly squeezed lime juice",
      "8 (6-inch) corn tortillas",
      "¼ cup shredded Daiya vegan mozzarella",
      "2 tablespoons chopped cilantro"
    ]
  }
],
"instructions": [
  "Preheat the oven to 400°F. Grease a 7 by 11-inch baking dish.",
  "In a large pan over medium-high heat, heat the olive oil. Cook the onion and green bell pepper until they are slightly softened, about 3 minutes. Stir in the chili powder, cumin, and cayenne pepper, cooking for an additional 30 seconds. Add the pumpkin, chicken broth, salt, and pepper, then heat through for about a minute.",
  "In a medium bowl, pour in the beans and mash them slightly with the back of a fork. Mix in the vegan pepperjack and 1½ cups of the pumpkin mixture. Add the chicken and lime juice, then toss everything together.",
  "Take each tortilla and fill it with a generous portion of the filling. Roll them up and place seam side down in the baking dish, fitting eight snugly. Pour the remaining pumpkin mixture over the tops and sprinkle with the vegan mozzarella. Cover with aluminum foil and bake for 10 minutes. After that, remove the foil and bake for an additional 10 minutes. Serve garnished with a sprinkle of cilantro."
],
"notes_ingredients": "Utilize leftover chicken, shredded using two forks. Consider picking up pre-chopped red onions and green bell peppers in the produce section to quicken your preparation time.",
"notes_instructions": "To soften tortillas, place a stack between two sheets of paper towels and microwave for about 30 seconds, until just softened. This recipe is designed to be mild for children's taste buds, but for a spicier version, feel free to add jalapeño to the filling or serve it with pickled jalapeños and chunky salsa."{
  "title": "Pumpkin Enchiladas with Beans and Chicken",
  "subtitle": "Mild yet Flavorful Healthy Dish",
  "description": "This nutritious dish effectively meets various dietary needs.",
  "ingredients": [
    {
      "section": "For the Recipe",
      "ingredients": [
        "1 tablespoon olive oil",
        "½ cup chopped red onion",
        "½ cup minced green bell pepper",
        "1 teaspoon chili powder",
        "1 teaspoon ground cumin",
        "½ teaspoon cayenne pepper",
        "1 (15-ounce) can pumpkin",
        "1½ cups chicken broth",
        "¼ teaspoon salt",
        "Freshly ground pepper",
        "1 (15-ounce) can kidney beans, drained and rinsed",
        "¼ cup shredded Daiya vegan pepperjack",
        "1 cup shredded cooked chicken",
        "1 tablespoon freshly squeezed lime juice",
        "8 (6-inch) corn tortillas",
        "¼ cup shredded Daiya vegan mozzarella",
        "2 tablespoons chopped cilantro"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 400°F. Grease a 7 by 11-inch baking dish.",
    "In a large pan over medium-high heat, heat the olive oil. Cook the onion and green bell pepper until they are slightly softened, about 3 minutes. Stir in the chili powder, cumin, and cayenne pepper, cooking for an additional 30 seconds. Add the pumpkin, chicken broth, salt, and pepper, then heat through for about a minute.",
    "In a medium bowl, pour in the beans and mash them slightly with the back of a fork. Mix in the vegan pepperjack and 1½ cups of the pumpkin mixture. Add the chicken and lime juice, then toss everything together.",
    "Take each tortilla and fill it with a generous portion of the filling. Roll them up and place seam side down in the baking dish, fitting eight snugly. Pour the remaining pumpkin mixture over the tops and sprinkle with the vegan mozzarella. Cover with aluminum foil and bake for 10 minutes. After that, remove the foil and bake for an additional 10 minutes. Serve garnished with a sprinkle of cilantro."
  ],
  "notes_ingredients": "Utilize leftover chicken, shredded using two forks. Consider picking up pre-chopped red onions and green bell peppers in the produce section to quicken your preparation time.",
  "notes_instructions": "To soften tortillas, place a stack between two sheets of paper towels and microwave for about 30 seconds, until just softened. This recipe is designed to be mild for children's taste buds, but for a spicier version, feel free to add jalapeño to the filling or serve it with pickled jalapeños and chunky salsa."
}.
        2. S'assurer que la syntaxe JSON est strictement valide.
        3. Ne pas modifier les valeurs, seulement le format si nécessaire.
    
        Return Format
        Tu dois renvoyer un JSON strictement valide.
        - Respecte la structure originale du JSON (pas d'ajout, suppression ou modification des données).
        - Corrige les erreurs de formatage éventuelles (guillemets manquants, virgules, accolades, etc.).

        Warnings
        - Ne modifie pas le contenu des valeurs, seulement le format si nécessaire.
        - Ne renvoie que le JSON corrigé, sans explication.
        - Assure-toi que le JSON est bien formatté et exploitable.

        Context Dump
        Données à corriger :
        {
 {
"title": "Pumpkin Enchiladas with Beans and Chicken",
"subtitle": "Mild yet Flavorful Healthy Dish",
"description": "This nutritious dish effectively meets various dietary needs.",
"ingredients": [
  {
    "section": "For the Recipe",
    "ingredients": [
      "1 tablespoon olive oil",
      "½ cup chopped red onion",
      "½ cup minced green bell pepper",
      "1 teaspoon chili powder",
      "1 teaspoon ground cumin",
      "½ teaspoon cayenne pepper",
      "1 (15-ounce) can pumpkin",
      "1½ cups chicken broth",
      "¼ teaspoon salt",
      "Freshly ground pepper",
      "1 (15-ounce) can kidney beans, drained and rinsed",
      "¼ cup shredded Daiya vegan pepperjack",
      "1 cup shredded cooked chicken",
      "1 tablespoon freshly squeezed lime juice",
      "8 (6-inch) corn tortillas",
      "¼ cup shredded Daiya vegan mozzarella",
      "2 tablespoons chopped cilantro"
    ]
  }
],
"instructions": [
  "Preheat the oven to 400°F. Grease a 7 by 11-inch baking dish.",
  "In a large pan over medium-high heat, heat the olive oil. Cook the onion and green bell pepper until they are slightly softened, about 3 minutes. Stir in the chili powder, cumin, and cayenne pepper, cooking for an additional 30 seconds. Add the pumpkin, chicken broth, salt, and pepper, then heat through for about a minute.",
  "In a medium bowl, pour in the beans and mash them slightly with the back of a fork. Mix in the vegan pepperjack and 1½ cups of the pumpkin mixture. Add the chicken and lime juice, then toss everything together.",
  "Take each tortilla and fill it with a generous portion of the filling. Roll them up and place seam side down in the baking dish, fitting eight snugly. Pour the remaining pumpkin mixture over the tops and sprinkle with the vegan mozzarella. Cover with aluminum foil and bake for 10 minutes. After that, remove the foil and bake for an additional 10 minutes. Serve garnished with a sprinkle of cilantro."
],
"notes_ingredients": "Utilize leftover chicken, shredded using two forks. Consider picking up pre-chopped red onions and green bell peppers in the produce section to quicken your preparation time.",
"notes_instructions": "To soften tortillas, place a stack between two sheets of paper towels and microwave for about 30 seconds, until just softened. This recipe is designed to be mild for children's taste buds, but for a spicier version, feel free to add jalapeño to the filling or serve it with pickled jalapeños and chunky salsa."{
  "title": "Pumpkin Enchiladas with Beans and Chicken",
  "subtitle": "Mild yet Flavorful Healthy Dish",
  "description": "This nutritious dish effectively meets various dietary needs.",
  "ingredients": [
    {
      "section": "For the Recipe",
      "ingredients": [
        "1 tablespoon olive oil",
        "½ cup chopped red onion",
        "½ cup minced green bell pepper",
        "1 teaspoon chili powder",
        "1 teaspoon ground cumin",
        "½ teaspoon cayenne pepper",
        "1 (15-ounce) can pumpkin",
        "1½ cups chicken broth",
        "¼ teaspoon salt",
        "Freshly ground pepper",
        "1 (15-ounce) can kidney beans, drained and rinsed",
        "¼ cup shredded Daiya vegan pepperjack",
        "1 cup shredded cooked chicken",
        "1 tablespoon freshly squeezed lime juice",
        "8 (6-inch) corn tortillas",
        "¼ cup shredded Daiya vegan mozzarella",
        "2 tablespoons chopped cilantro"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 400°F. Grease a 7 by 11-inch baking dish.",
    "In a large pan over medium-high heat, heat the olive oil. Cook the onion and green bell pepper until they are slightly softened, about 3 minutes. Stir in the chili powder, cumin, and cayenne pepper, cooking for an additional 30 seconds. Add the pumpkin, chicken broth, salt, and pepper, then heat through for about a minute.",
    "In a medium bowl, pour in the beans and mash them slightly with the back of a fork. Mix in the vegan pepperjack and 1½ cups of the pumpkin mixture. Add the chicken and lime juice, then toss everything together.",
    "Take each tortilla and fill it with a generous portion of the filling. Roll them up and place seam side down in the baking dish, fitting eight snugly. Pour the remaining pumpkin mixture over the tops and sprinkle with the vegan mozzarella. Cover with aluminum foil and bake for 10 minutes. After that, remove the foil and bake for an additional 10 minutes. Serve garnished with a sprinkle of cilantro."
  ],
  "notes_ingredients": "Utilize leftover chicken, shredded using two forks. Consider picking up pre-chopped red onions and green bell peppers in the produce section to quicken your preparation time.",
  "notes_instructions": "To soften tortillas, place a stack between two sheets of paper towels and microwave for about 30 seconds, until just softened. This recipe is designed to be mild for children's taste buds, but for a spicier version, feel free to add jalapeño to the filling or serve it with pickled jalapeños and chunky salsa."
}