← All recipes

🍽️ Chicken Enchiladas

449 kcal · 30 min · 4 servings

Ingredients

• 160 g flour
• 1 pinch salt
• 1 tbsp chopped parsley
• 2 chicken breast fillets
• 2 green bell peppers
• 1 onion
• 1 garlic clove
• 3 tbsp oil
• 3 tomatoes
• salt
• pepper (from the mill)
• 3 tbsp crème fraîche
• 2 tbsp lemon juice
• 1 avocado

Instructions

1. 1. Put flour, salt, and parsley into a bowl.
2. 2. Stir in about 100 milliliters of water.
3. 3. Knead everything with your hands until you have a smooth dough.
4. 4. Let the dough rest for 15 minutes.
5. 5. Divide the dough into four equal portions.
6. 6. Lightly dust a work surface with flour.
7. 7. Roll each dough portion into a round flatbread about 15 centimeters in diameter.
8. 8. Preheat a non-stick pan.
9. 9. Fry the tortillas for about 1 minute on each side in the pan.
10. 10. Fry them until dark brown spots appear.
11. 11. Keep the finished tortillas warm.
12. 12. Season the chicken breasts with salt and pepper.
13. 13. Heat 1 tablespoon of oil in a pan.
14. 14. Fry the chicken breasts for about 5 minutes on each side in the hot oil.
15. 15. Remove the chicken from the pan.
16. 16. Keep the chicken warm.
17. 17. Wash the bell peppers.
18. 18. Remove the stem and seeds from the bell peppers.
19. 19. Halve the bell peppers.
20. 20. Cut the bell peppers into cubes.
21. 21. Peel the onion.
22. 22. Peel the garlic.
23. 23. Dice the onion and garlic finely.
24. 24. Sweat the onion and garlic in the remaining oil.
25. 25. Add the bell pepper cubes.
26. 26. Fry everything for a few minutes.
27. 27. Season the mixture with salt and pepper.
28. 28. Pour boiling water over the tomatoes.
29. 29. Peel the tomatoes.
30. 30. Remove the seeds from the tomatoes.
31. 31. Cut the tomatoes into cubes.
32. 32. Set aside a few tomato cubes for garnish.
33. 33. Add the rest of the tomato cubes to the bell peppers.
34. 34. Simmer everything for a few minutes.
35. 35. Peel the avocado.
36. 36. Halve the avocado.
37. 37. Remove the pit from the avocado.
38. 38. Cut the avocado into slices.
39. 39. Drizzle the avocado with 1 tablespoon of lemon juice.
40. 40. Cut the chicken breast into cubes.
41. 41. Mix the chicken cubes with the vegetables.
42. 42. Stir the crème fraîche with 1 tablespoon of lemon juice.
43. 43. Season the crème fraîche with salt and pepper.
44. 44. Divide the chicken and vegetable mixture onto plates.
45. 45. Top each with 1 tablespoon of crème fraîche.
46. 46. Season generously with pepper.
47. 47. Place the tortillas on top of the chicken and vegetable mixture.
48. 48. Serve the enchiladas garnished with the avocado slices.
49. 49. Garnish the enchiladas additionally with the reserved tomato cubes.

Nutrition per serving

• kcal: 449
• Protein: 31 g · Fett/Fat: 19 g · Carbs: 37 g