Chicken Quesadilla Casserole

Summary

Ingredients

• 500 g chicken fillet (s)
• 3 bell pepper (s)
• 1 bunch spring onion (s)
• 150 g mushrooms, small
• 1 clove garlic
• 2 tablespoon olive oil
• 200 ml milk
• 200 g sour cream
• 125 g cheese, (Gouda), in one piece
• 0.5 teaspoon ½ paprika powder, noble sweet
• 0.5 teaspoon ½ chili powder
• 8 tortilla (s), (soft flour tortillas)
• salt and pepper
• Fat for the shape
• Parsley for garnish

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Instructions

1. Wash, pat dry and dice the meat. Clean and wash the vegetables. Cut the peppers into thin strips and the spring onions into rings. Clean and halve the mushrooms, peel and finely chop the garlic.
2. Heat the oil in a pan and fry the meat all over. Season with salt and pepper, then remove. Fry the garlic, vegetables and mushrooms vigorously in the frying fat. Season with salt and pepper, also remove. Heat the milk and sour cream in the pan. Roughly grate the cheese, melt half of it in the sauce. Season to taste with salt, paprika and chilli (depending on taste, more than the specified amount can be used). Mix half of the sauce with the meat and vegetables.
3. Heat the tortillas in the preheated oven (convection 175 °) for about 2 minutes. Cover each with 3 tablespoon of the filling, roll up loosely and place in a large, greased casserole dish. Pour the rest of the sauce over it and sprinkle everything with the rest of the cheese. Baked for about 20 minutes.
4. Wash and finely chop the parsley and sprinkle over it before serving.