Enchiladas with Chicken and Potatoes

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g chicken (e.. inner breast fillet)
  • 6 tortilla (s)
  • 1 small Can (s) kidney beans
  • 1 small Can corn
  • 1 handful olives
  • 1 bell pepper (s)
  • 4 tomato (s)
  • 2 small onions
  • 4 small potatoes
  • 3 cloves garlic, more if necessary
  • 100 g crème fraîche
  • 1 dash cream
  • water
  • 200 g cheese, rated
  • 5 tablespoon tomato paste
  • 3 small chilli pepper (s), dried (or fresh if required)
  • 1 pinch (s) caraway seeds
  • 1 tablespoon parsley, chopped
  • salt and pepper
  • Paprika powder, noble sweet
  • oil
Enchiladas with Chicken and Potatoes
Enchiladas with Chicken and Potatoes

Instructions

  1. Peel the potatoes and do not cook them too soft in hot water, as they will come into the oven later.
  2. Cut the onions, garlic, chili peppers, olives and bell peppers into small pieces and place them ready.
  3. Cut the chicken into cubes and briefly sear them together with the chilli peppers in hot oil. Put 2 teaspoons of paprika on the meat and fry briefly - do not fry all the way through. Remove the meat and set aside.
  4. Then put the onions with the garlic in the pan and let them take color briefly. Now add the peppers, tomatoes, corn and kidney beans one after the other. Cook everything for a few minutes, then add the tomato paste. Heat, add crème fraîche and cream and deglaze with water until a sauce is formed. Then season with salt, pepper, parsley, paprika powder and a pinch of caraway seeds.
  5. Drain the potatoes, cut into small cubes and add to the sauce with the chicken.
  6. Grease a baking dish with a little butter. Fill the tortillas one after the other with the contents of the pan, close and place in the pan. Then sprinkle the olives on top and cover with cheese.
  7. Bake in a preheated oven at 180 ° C for about 25 minutes.
  8. Tip: hide the jalapenos under the cheese.

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