Chicken Fajita Tortilla Casserole

Summary

Ingredients

• 4 wheat tortilla (s)
• 300 g chicken breast
• 1 bell pepper (s)
• 1 medium onion (s)
• 1 ½ teaspoon salt
• 1 ½ teaspoon pepper
• 1 teaspoon cumin powder
• 3 teaspoons paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• Chilli flakes
• 1 pinch (s) sugar
• 2 tablespoon lime juice
• 4 tablespoon oil
• 1 cup natural yoghurt, approx. 50 g
• 1 cup cream cheese
• 1 can tomatoes, chunky
• 1 tablespoon marjoram
• 1 pinch (s) sugar
• 50 g butter
• 50 grams flour
• 350 ml milk
• nutmeg
• 50 g cheese, rated
• salt and pepper

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Instructions

1. Wash and pat dry the chicken breast, then cut into 2 cm pieces. Cut the bell pepper into 3 cm strips and cut the onion into rings.
2. Place the chicken, pepper, and onion in a sealable container. Add 1½ teaspoons salt, 1½ teaspoons pepper, 1 teaspoon cumin powder, 3 teaspoons sweet paprika powder, 1 teaspoon hot paprika powder, chilli flakes to taste, and a pinch of sugar. Pour in 2 tablespoons lime juice and 4 tablespoons oil, mix well, cover, and refrigerate for 15 minutes.
3. Heat a large pan to medium-high heat and add the chicken and vegetable mixture. Fry for 10 minutes, stirring occasionally, until the chicken reaches 74°C / 165°F. Using a slotted spoon, transfer the filling to a bowl, leaving the liquid in the pan. Let cool for 5 minutes, then stir in 1 cup natural yoghurt.
4. In the same pan, reduce heat to medium and add the chunky tomatoes. Season with salt, pepper, a pinch of sugar, and 1 tablespoon marjoram. Bring to a boil, then set aside.
5. Spread 1 tablespoon of cream cheese on each tortilla. Place 1/4 of the cooled filling in the lower third of each tortilla, fold up the lower edge, fold in the sides, and roll forward. Place the rolled tortillas in a baking dish and pour the tomato sauce over them.
6. Preheat the oven to 200°C / 392°F (or 180°C / 356°F fan oven). In a saucepan, melt 50g butter over medium heat. Add 50g flour and stir until combined. Gradually add 350ml milk while stirring constantly with a whisk. Season with salt, pepper, and nutmeg.
7. Pour the béchamel sauce over the tortillas and tomato sauce, then spread evenly. Sprinkle 50g grated cheese over the top and bake for 30 minutes until the cheese is golden brown.