Enchiladas with Chicken and Corn

Summary

Ingredients

• 600 g chicken breast fillet (s)
• 1 large pepper (s), yellow or red
• 1 can corn
• 2 cloves garlic
• 1 chilli pepper (s), red
• 1 tablespoon tomato paste
• 2 small Can (s) pizza tomatoes
• 200 g crème fraîche or sour cream
• 3 tablespoon oil
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ cumin powder
• 1 teaspoon oregano, dried
• 100 g cheddar cheese
• some cayenne pepper
• 1 pinch (s) salt
• some pepper
• some Tabasco
• 8 wheat tortilla (s)

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Instructions

1. Wash the chicken breast fillet and pat dry. Then cut into approx. 1 cm cubes. Wash and clean the bell peppers and then cut into cubes about 1 cm in size. Peel the garlic and chop in to fine slithers. Slit the chilli lengthways, core and finely chop.
2. Heat the oil in a pan and fry the meat and garlic in it. Add chili cubes and fry briefly. Add tomato paste, diced paprika, corn, pizza tomatoes and 2 tablespoon crème fraîche. Season everything vigorously, bring to the boil and simmer uncovered for 5 - 10 minutes.
3. In the meantime, heat the tortillas and preheat the oven to 200 ° C top / bottom heat (convection 170 ° C, gas level 3).
4. Spread the filling on the tortillas, leaving a rim. Roll up from one side to the other and place in a baking dish with the seam facing down.
5. Mix the oregano and the rest of the creme fraîche and spread on the tortillas. Coarsely grate the cheddar cheese and sprinkle on the tortillas.
6. Bake everything on the second rack from the bottom in the oven for about 20 minutes.
7. Serve hot.