Enchiladas with Chicken and Corn
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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)
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- In the meantime, heat the tortillas and preheat the oven to 200 ° C top / bottom heat (convection 170 ° C, gas level 3).
- 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.
- 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.
- Bake everything on the second rack from the bottom in the oven for about 20 minutes.
- Serve hot.
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