Enchiladas with Chicken Filling

by Editorial Staff

Summary

Prep Time 1 hr 15 mins
Total Time 2 hrs 15 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 g flour (wheat flour)
  • 1 teaspoon salt
  • 75 ml oil (sunflower oil)
  • 100 ml water
  • Flour for the work surface
  • 2 onions)
  • 2 tablespoon oil (sunflower oil)
  • 1 tablespoon flour
  • 1 large can tomato (s), peeled (800 g)
  • 2 small chilli pepper (s), red
  • Salt and pepper, black, freshly ground
  • 0.5 teaspoon ½ cumin
  • 0.5 teaspoon ½ thyme, dried
  • 1 can kidney beans (drained weight 250 g)
  • 400 g chicken breasts
  • 2 tablespoon oil (sunflower oil)
  • 100 g cheese (e.. cheddar cheese), rated
Enchiladas with Chicken Filling
Enchiladas with Chicken Filling

Instructions

  1. For the tortillas, knead the flour, the salt, the sunflower oil and the water into a smooth, supple dough. Shape the dough into a ball, place a bowl over it and cover it and let it soak for about 1 hour at room temperature.
  2. In the meantime, prepare the filling. Peel and dice the onions. In a saucepan in 2 tablespoons of oil, let translate over medium heat. Sprinkle the flour over the onion cubes and let them sweat briefly. Add the tomatoes with the juice. Mash the fruits with a fork. Let the sauce simmer gently.
  3. Cut open the chilli peppers and remove the stones with a knife. Chop the pod pieces and stir into the tomato sauce. Season the sauce with salt, pepper, cumin and the dried thyme.
  4. Put the beans in a sieve, rinse with cold water, drain and add to the tomato sauce. Reduce the sauce to a light creamy consistency over medium heat.
  5. Rinse the chicken breast fillets with cold water, pat dry with kitchen paper and season with salt and pepper on both sides. Heat the oil in a pan and sear the chicken breast fillets on each side for about 3 minutes. Take out of the pan and let cool down a little. Then cut into long, narrow strips.
  6. Divide the tortilla dough into 12 equal pieces. Roll out each part on the lightly floured work surface into a thin flat cake about 15-18 cm in diameter. Heat a coated pan without fat and bake the flatbread in it for about 0.5-1 minute on each side.
  7. Stack the finished tortillas and cover with a damp cloth.
  8. Preheat the oven to 200 ° C (gas mark 3). Lightly grease a large rectangular baking dish. Pour a little more than a third of the sauce into the baking dish. Brush the tortillas with a little tomato sauce (keep the sauce) and place a few strips of meat on top. Roll up the tortillas and layer them close together in the baking dish.
  9. Pour the remaining tomato sauce over the filled tortillas and sprinkle with the grated cheese. Bake in the hot oven on the middle shelf for about 20 minutes.
  10. Serve with creme fraiche and avocado cream.

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