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. Prepare a sealable container for the filling to marinate the ingredients. Wash the chicken breast, pat dry and cut into 2 cm pieces. Cut the peppers into strips and cut into thirds. It should come out about 3 cm long pins. Cut the onion into rings. Put the meat, peppers and onions in the container.
2. Add salt, pepper, cumin, sweet paprika, hot paprika and, if necessary, chilli flakes, Tabasco, etc. to make it really hot. Top off with a pinch of sugar. Add lime or lemon juice and oil and mix everything well. Close the container and let the filling steep for about 15 minutes.
3. Preheat a pan to level 8 of 9 and add the filling to the hot pan. Fry for about 10 minutes, until the chicken is cooked through. Season if necessary. Remove the filling with a slotted spoon so that the liquid stays in the pan as much as possible. Let the filling cool for a few minutes. Mix the natural yoghurt into the filling and let cool down further.
4. For the tomato sauce, heat the pan you used previously with the remaining liquid to level 5 of 9 and add the tomatoes. Season with salt, pepper, a pinch of sugar and 1 tablespoon of marjoram.
5. Bring to the boil and season to taste. Then set aside.
6. Prepare a baking dish with space for 4 rolled tortillas. Brush one tortilla sheet with 1 tablespoon cream cheese. The layer doesn`t have to be thick. Pile 1/4 of the filling in the lower third of the tortilla. Fold up the lower edge of the tortilla. Fold in the edges and roll the tortilla forward. Put in the baking dish. Spread the tomato sauce over the tortillas.
7. Preheat the oven to 200 ° C or 180 ° C fan oven. For the bechamel sauce, melt 50 g butter in a saucepan. Add 50 g flour and stir with the butter. Gradually add 350 ml milk and stir well with the whisk. Season with salt, pepper and nutmeg. Pour the béchamel sauce over the tortillas and tomato sauce and distribute it. Sprinkle with the cheese and put in the oven. Bake the casserole for about 30 minutes until the cheese is nice and golden.