Summary

Ingredients

• 2 onion (s), red
• 2 cloves garlic)
• 2 chilli pepper (s), green
• 1 can corn, 22 ml
• 1 can tomato (s), peeled, 425 ml
• 350 g chicken breast fillet (s)
• 1 red pepper (s)
• 4 tablespoon oil
• 1 teaspoon, leveled sugar
• 4 tortilla (s)
• 150 g Gouda

For the cream:

• 250 g quark, natural
• 1 teaspoon vinegar
• some parsley
• some chives
• salt and pepper
• Seasoned Salt

Moreover:

• 1 avocado (s)
• 1 lemon (s)
• Coriander, ground
• Ground cumin
• 3 tablespoon sour cream or sour cream
• Mix spices, Mexican
• Paprika powder
• sea-salt

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Instructions

1. For the sour cream, mix the quark with the vinegar until creamy. Use more or less vinegar depending on your taste. Chop the parsley and chives and fold into the quark. Season to taste with salt, herb salt and pepper. Refrigerate.
2. For the filling of the enchiladas, peel the onions and garlic. Cut the onions into rings. Finely chop the garlic. Wash and clean the chilli peppers and cut into rings. Drain the corn. Chop the canned tomatoes with a knife or scissors. Wash the chicken fillets, pat dry and cut into slices. Quarter, clean and dice the peppers.
3. Heat 2 tablespoons of oil in a pan. Fry the chicken all around for about 5 minutes. Only when all pores have closed, season with salt and pepper so that the meat does not draw water. Take out of the pan.
4. Put another 2 tablespoons of oil in the pan and heat. Add onions, 1 clove of garlic and chilli. Sprinkle with the sugar and sauté for about 2 minutes. Add paprika, corn and chicken. Deglaze with the chopped tomatoes and let simmer for about 5 minutes. With Mexican spice mixture e.g., from chilli powder, salt, cumin, oregano, onion powder, garlic powder, paprika powder and pepper.
5. Heat the tortillas in a pan without fat or in the microwave. Spread the chicken filling on the tortillas. Don`t put too much filling on the tortillas, otherwise the tortillas won`t stick. Roll this up. Put the enchiladas in a baking dish. Spread half of the sour cream on top. Sprinkle the grated cheese on top. Bake in a preheated oven with an electric stove 200 ° C, convection oven 175 ° C or gas stove on setting 3 for about 20 minutes until the cheese is golden brown.
6. Meanwhile prepare the guacamole. To do this, squeeze the lemon and save the stones. Halve the avocado, remove the pulp from the skin and place in a tall container. Add 3-4 tablespoons of lemon juice and 3-4 tablespoons of sour cream or sour cream. Chop or squeeze a clove of garlic and puree the ingredients. Season the guacamole with salt, preferably sea salt, black pepper, some ground coriander, cumin and paprika powder to taste. Now stir in a few lemon kernels. You can`t eat them, of course, but they prevent the guacamole from turning gray.
7. Take the enchiladas out of the oven, arrange on plates and serve with sour cream and guacamole.
8. The guacamole can be kept with the kernels in the refrigerator for 1-2 days.