Summary

Ingredients

• 500 g chicken fillet (s)
• 3 medium bell pepper (s)
• 1 bunch spring onion (s)
• 150 g mushrooms
• 1 clove garlic
• 2 tablespoons oil
• salt and pepper
• 200 ml milk
• 200 g sour cream
• 150 g cheese (Gouda) in one piece
• 0.5 teaspoon ½ cayenne pepper
• 0.5 teaspoon ½ paprika powder, noble sweet
• parsley
• 1 packet tortilla (s) (wheat tortillas, 340 g - 8 pieces)

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Instructions

1. Wash, pat dry and dice the meat. Clean, wash and cut the peppers into strips. Clean and wash the spring onions and cut into rings. Clean the mushrooms, wash them if necessary and cut them in half. Peel the garlic and chop in to fine slithers.
2. Heat oil in a pan. Fry the meat in it for 3-4 minutes, turning. Season with salt and pepper, remove. Briefly fry the vegetables, mushrooms and garlic in the hot fat, remove and add to the meat.
3. Pour milk into the pan, stir in the sour cream. Coarsely grate the Gouda. Melt half of the grated cheese in the sauce. Season to taste with cayenne pepper, salt and paprika. Add half of the sauce to the meat-vegetable mixture and stir with it.
4. Lightly brown the tortillas one after the other in a pan without fat. Grease a large baking dish. Spread the filling on the tortillas. Roll up the tortillas, place in the tin, pour the remaining sauce over them and sprinkle with the remaining cheese.
5. Baked at 175 degrees for 20 minutes. Cut the parsley into strips and sprinkle over the tortillas before serving.