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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Stack the finished tortillas and cover with a damp cloth.
- 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.
- 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.
- Serve with creme fraiche and avocado cream.
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