Chicken enchiladas

Step 1/7

• oven
• cutting board
• knife

Preheat the oven to 160°C/325°F. Finely dice garlic, onion, and chili pepper. Cut bell peppers into bite-sized pieces.

Step 2/7

Cut chicken into bite-sized pieces.

Step 3/7

• frying pan
• cooking spoon

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.

Step 4/7

• large bowl
• cutting board
• knife

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.

Step 5/7

• frying pan
• cooking spoon

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.

Step 6/7

• large bowl
• cooking spoon

Add sautéed vegetables and chicken to crème fraîche and cheese mixture. Stir well to combine.

Step 7/7

• baking dish
• oven

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!

Enjoy your meal!