Chicken enchiladas
Difficulty: Easy
Time: 30 min. preparation time, 10 min. baking time
Nutrition: Calories ca 1184 / Protein 51g / Carbohydr. 121g / Fat 55g
Ingredients (4 servings)
| 0.5 clove | garlic |
| 1 | onion |
| 1 | chili pepper |
| 1 | bell pepper (red) |
| 1 | bell pepper (yellow) |
| 300 g | chicken breast |
| 1 bunch | cilantro |
| 150 g | Emmentaler (divided) |
| 400 g | crème fraîche |
| 200 g | corn |
| 12 | tortillas |
| paprika | |
| salt | |
| pepper | |
| vegetable oil for frying |
Utensils
frying pan, baking dish, oven, large bowl, cooking spoon, cutting board, knife
Wine Tip
Chenin Blanc
Chenin Blanc is a young, fruity, and unoaked white wine with enough body to stand up to the creaminess of the dish.
Step 1
Preheat the oven to 160°C/325°F. Finely dice garlic, onion, and chili pepper. Cut bell peppers into bite-sized pieces.
oven, cutting board, knife
0.5 clove garlic / 1 onion / 1 chili pepper / 1 bell pepper (red) / 1 bell pepper (yellow)
Step 2
Cut chicken into bite-sized pieces.
300 g chicken breast
Step 3
In a frying pan, sauté chicken in some vegetable oil over medium-high heat for approx. 7 – 10 min. until browned. Season with salt and pepper. Set aside and allow to cool.
frying pan, cooking spoon
salt / pepper / vegetable oil for frying
Step 4
Pick cilantro leaves off stems and roughly chop. Then, in a large bowl, mix together half of cheese, crème fraîche, and cilantro. Season with paprika, salt, and pepper to taste.
large bowl, cutting board, knife
1 bunch cilantro / 75 g Emmentaler / 400 g crème fraîche / paprika / salt / pepper
Step 5
In a frying pan, sauté onion, garlic, peppers, and corn in some vegetable oil over medium heat for approx. 5 – 7 min. until onions are translucent and garlic is lightly browned. Season with salt and pepper.
frying pan, cooking spoon
200 g corn / vegetable oil for frying / salt / pepper
Step 6
Add sautéed vegetables and chicken to crème fraîche and cheese mixture. Stir well to combine.
large bowl, cooking spoon
Step 7
Place some of the filling into a tortilla and roll tightly. Arrange enchiladas in a baking dish, top with the rest of the cheese, and bake in the oven at 160°C/325°F for approx. 8 – 10 min. until cheese is melted. Enjoy right away!
baking dish, oven
12 tortillas / 75 g Emmentaler
