Baked Chicken Enchiladas

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

For the tortillas (makes 14 pieces, can be frozen well): knead the cornmeal with the salt and water to form a smooth dough and let it rest for 30 minutes, covered. Then knead the dough again and divide into 14 equal portions. Place one portion between two freezer bags and roll out flat with a rolling pin (about the diameter of the pan). Repeat for all servings. Then place the cakes in a preheated pan and bake for about a minute on each side (without fat!) - until the edges lift. Put on a plate and prepare the filling.
For the filling: cut the chicken fillets and peppers into approx. 1 cm cubes. Chop the onions and chilli pepper (if necessary remove the seeds beforehand); Chop the garlic very finely. Heat the oil in the pan, add the chicken and fry all over over a medium heat, add onions, garlic and peppers (be careful not to burn the garlic!). Season with a little salt and pepper. Remove the heat a little and fry the tomato paste with diced paprika briefly, then add the tomato puree, season with cumin, paprika and cayenne pepper. Simmer uncovered a little over low heat. Add the crème fraîche and season with salt and pepper.
Heat the oven to 200 ° C. Fill and roll or fold tortillas as desired; Put in a baking dish and brush with a little crème fraîche, sprinkle with oregano, then cover the flatbreads with a layer of cheddar cheese. Put the whole thing in the oven for about 15 minutes and bake until the cheese is slightly crispy.
A leaf salad with cucumber and tomato pieces goes perfectly with it.

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