Summary

Ingredients

• 6 tortilla (s)
• 500 g chicken breast fillet (s)
• 1 onion (s)
• 1 clove garlic
• 1 chilli pepper (s)
• 100 g tomato (s), passed
• 200 ml vegetable stock
• 4 tablespoon crème fraîche
• salt and pepper
• Paprika powder
• oil

For the sauce:

• 400 g tomato (s), passed
• 1 onion (s)
• 1 clove garlic
• salt and pepper
• basil
• 150 g cheese, rated, for sprinklin

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Instructions

1. Dice the onion for the sauce. Peel and chop the clove of garlic. Fry both in oil. Add the tomatoes and let the sauce simmer over low heat for about 5 minutes. Season to taste with salt, pepper and basil.
2. For the filling, dice the chicken, season with salt and pepper and fry in a little oil. Dice the onion and chop the garlic. Core the chilli pepper and cut into fine rings. Remove the cooked chicken from the pan and set aside. Now fry the onion when it becomes translucent, add the garlic and chilli pepper and fry briefly. In the meantime, the chicken must either be chopped up or pulled apart with a knife or with your hands so that a binding mass is created later. Then put the meat back in the pan. Mix briefly and deglaze with the stock and tomatoes. Simmer on low heat for 10 minutes. Stir in the crème fraîche and season to taste with salt, pepper and paprika powder.
3. Preheat the oven to 180 ° C. Spread the filling on the tortillas and roll up the tortillas. Place in a baking dish and pour the tomato sauce over them. Sprinkle with cheese and bake for about 20 minutes.
4. Rice goes well with this.