Enchiladas with chicken
The Mexican wraps gratinated with cheese are comfort food to die for! We like to fill them with a spicy mix of juicy chicken, colorful vegetables and a spicy salsa. And this is how it’s done:
Ingredients for 4 people:
• 1 clove of garlic
• 1 red pepper
• 4 spring onions
• 1 can (212 ml each) corn
• 1 can (212 ml each) kidney beans
• 2 chicken fillets (approx. 150 g each)
• 2 tablespoons oil
• Salt
• black pepper
• 250 ml + 4 tbsp salsa sauce
• 4 flour tortillas
• 125 g sour cream or créme fraîche
• 100g Gouda
Preparation:
1. Peel the garlic and chop finely. Clean and wash the peppers and spring onions. Cut the peppers into cubes and the spring onions into fine rings.
Rinse and drain the corn and kidney beans in a colander. Set aside about 4 tablespoons of spring onion rings for the garnish.
2. Pat the chicken fillets dry and cut into small cubes.
Heat the oil and fry the meat until golden brown while turning. Season with salt and pepper and remove.
3. Briefly fry the peppers, spring onions, garlic, corn and kidney beans in the same pan.
Add the meat and 250 ml of salsa sauce, bring everything to the boil and season again with salt and pepper.
4. Place tortillas on a baking tray lined with baking paper. Heat for 1-2 minutes in the preheated oven (top/bottom heat: 200 °C/fan oven: 175 °C).
Spread a strip of filling in the middle of each tortilla. Leave an approximately 2 cm wide edge on the sides.
Roll up the flatbreads and place them in a baking dish (approx. 18 x 25 cm).
5. Mix the sour cream with 4 tablespoons of salsa sauce and spread on the rolled up tortillas.
Grate Gouda and sprinkle on top. Bake the enchiladas in the preheated oven (top/bottom heat: 200 °C/fan oven: 175 °C) for about 20 minutes.
Sprinkle the finished enchiladas with the remaining spring onions and serve.
