Chicken enchiladas with two dips

Name: Chicken enchiladas with two dips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 red onions; 2 Garlic cloves; 2 green chillies; 1/2 425- ml can of vegetable corn; 1 can(s) (425 ml) Tomatoes; 350 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 250 g) red pepper; 4 TABLESPOONS Oil; 1 coated Tsp Sugar; 1/2 TEASPOON Mexican spice mix; 4 Tortillas (ca. 45 g); 200 g sour cream; 100 g grated gouda cheese; 1 (approx. 300 g) Avocado; 3-4 Tbsp Lemon juice; 1/2 bunch Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 red onions
2 Garlic cloves
2 green chillies
1/2 425- ml can of vegetable corn
1 can(s) (425 ml) Tomatoes
350 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 250 g) red pepper
4 TABLESPOONS Oil
1 coated Tsp Sugar
1/2 TEASPOON Mexican spice mix
4 Tortillas (ca. 45 g)
200 g sour cream
100 g grated gouda cheese
1 (approx. 300 g) Avocado
3-4 Tbsp Lemon juice
1/2 bunch Parsley

Directions

1
Peel onions and garlic. Cut onions into rings, chop garlic finely. Wash and clean the chilli and cut into rings. Drain the corn. Chop the tomatoes in the tin with a long knife. Wash the chicken filet, dab dry and cut into strips.
2
Season with salt and pepper. Quarter peppers, clean, wash and cut into pieces. Heat 2 tablespoons of oil in a grill pan, fry the chicken meat in it for about 4 minutes while turning and take it out. Heat 2 tablespoons of oil in a frying pan, add onions, 1 clove of garlic and chilli, sprinkle with sugar and fry for about 2 minutes. Add paprika, corn and meat. Deglaze with tomatoes and let it boil down for about 5 minutes. Season with Mexican spice mixture, salt and possibly pepper. Heat a pan without fat, heat up tortillas in it for about 15 seconds on each side. Spread the chicken-corn mixture over the warm tortillas and roll them up. Place the enchiladas in an ovenproof casserole dish. Add half of the sour cream and sprinkle with grated cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.
3
Heat a pan without fat, heat up tortillas in it for about 15 seconds on each side. Spread the chicken-corn mixture over the warm tortillas and roll them up. Place the enchiladas in an ovenproof casserole dish. Add half of the sour cream and sprinkle with grated cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. In the meantime, cut the avocado in half, remove the stone and remove the flesh from the skin. Finely puree half of the avocado with lemon juice and the remaining garlic. Finely dice the other half. Mix the avocado puree and dices and season with salt and pepper. Wash parsley, dab dry and chop finely. Sprinkle parsley on the casserole. Serve with guacamole and sour cream
4
Finely puree half of the avocado with lemon juice and the remaining garlic. Finely dice the other half. Mix the avocado puree and dices and season with salt and pepper. Wash parsley, dab dry and chop finely. Sprinkle parsley on the casserole. Serve with guacamole and sour cream