Enchiladas with Chicken Breast
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g chicken breast fillet (s)
- 300 g canned chickpeas
- 800 g canned tomato (s)
- 1 chilli pepper (s)
- 1 bunch coriander
- 1 bunch spring onion (s)
- 1 red pepper (s)
- 1 onion (s)
- 2 cloves garlic)
- 1 lime (s)
- 100 g cheddar cheese
- 1 tablespoon oil
- 6 tortilla (s)
- salt
- pepper
- Tabasco
- cumin
Print Recipe
Pin Recipe Instructions
- Season the chicken breast with salt, pepper and cumin and fry in a pan. Wrap the chicken in aluminum foil and cook in the oven at 160 degrees for about 30 minutes.
- In the meantime, sauté the chickpeas with the oil, diced onions and garlic. Puree the tomatoes and season with salt, pepper, lime juice, Tabasco and the coriander leaves. Dice the spring onion, bell pepper and chilli pepper and add to the tomatoes. Deglaze the chickpeas with a little broth and fill up with half of the puree and simmer gently for about 20 minutes.
- Cut the chicken into strips. Now brush the tortillas with the chicken and the chickpea mixture and roll them up. Then put the filled tortillas in an ovenproof dish and brush with the other half of the puree. Sprinkle the grated Cheddar cheese on top and grill at 200 degrees until the cheese has melted.
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