Chicken enchilada casserole

Name: Chicken enchilada casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Chicken filet; 1 Onion; 1 can(s) (425 ml) black beans; 1 can(s) (425 ml) Vegetable corn; 3 Tomatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Salsa seasoning sauce; 8 Taco schelpen (ca. 90); 4 mild peppers (from the jar); 100 g medieval Gouda cheese; 200 g Fresh cream; 2 ripe avocado; 2 TABLESPOONS Lemon juice; 1-2 Garlic cloves; 7-10 Tbsp Taco Corners

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Chicken filet
1 Onion
1 can(s) (425 ml) black beans
1 can(s) (425 ml) Vegetable corn
3 Tomatoes
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Salsa seasoning sauce
8 Taco schelpen (ca. 90)
4 mild peppers (from the jar)
100 g medieval Gouda cheese
200 g Fresh cream
2 ripe avocado
2 TABLESPOONS Lemon juice
1-2 Garlic cloves
7-10 Tbsp Taco Corners

Directions

1
Wash the chicken filet, dab dry and cut into small cubes. Peel and finely dice the onion. Rinse beans and corn in a sieve and drain. Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Heat oil.
2
Fry chicken cubes in it for about 5 minutes at high heat, add onion. Season with salt and pepper. Stir in salsa. Add beans, corn and tomatoes. Flavour again. Place Taco Shells close together in a suitable form. Fill with the chicken mixture. Cut pepperoni into rings, grate cheese. Mix both with crème fraîche and spread on the tacos. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. In the meantime, halve the avocados and remove the seeds. Spoon the flesh from the skin.
3
Fill with the chicken mixture. Cut pepperoni into rings, grate cheese. Mix both with crème fraîche and spread on the tacos. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. In the meantime, halve the avocados and remove the seeds. Spoon the flesh from the skin. Sprinkle with lemon juice. Peel garlic and press it through a garlic press. Finely crush avocado and garlic. Season to taste with salt and pepper. Serve with the casserole. Garnish with small taco corners
4
Sprinkle with lemon juice. Peel garlic and press it through a garlic press. Finely crush avocado and garlic. Season to taste with salt and pepper. Serve with the casserole. Garnish with small taco corners