Chicken Quesadilla Casserole

Name: Chicken Quesadilla Casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Chicken filet; 3 Peppers (yellow and red); 1 collar Spring onions; 150 g small mushrooms; 1 Garlic clove; 2 TABLESPOONS oil, salt, white pepper; 200 ml Milk; 200 g Sour cream or crème fraîche; 1/2 TEASPOON Sweet peppers; 1/2 TEASPOON Chilli powder; 7-10 Tbsp Grease; 7-10 Tbsp Parsley; 1 pack of small wheat tortillas (8 pieces approx. 340 g)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Chicken filet
3 Peppers (yellow and red)
1 collar Spring onions
150 g small mushrooms
1 Garlic clove
2 TABLESPOONS oil, salt, white pepper
200 ml Milk
200 g Sour cream or crème fraîche
1/2 TEASPOON Sweet peppers
1/2 TEASPOON Chilli powder
7-10 Tbsp Grease
7-10 Tbsp Parsley
1 pack of small wheat tortillas (8 pieces approx. 340 g)

Directions

1
Wash, dry and dice the fillets. Clean and wash the vegetables. Peppers in fine strips, spring onions in rings cut. Clean mushrooms, wash and halve if necessary. Peel garlic and chop finely
2
Heat the oil in a frying pan. Brown the meat all around. Season with salt and pepper and remove. Sauté the garlic, vegetables and mushrooms in the frying fat. Season with salt and pepper and remove. Heat the milk and sour cream in the pan. Grate cheese roughly, melt half of it in the sauce. Season to taste with salt, sweet paprika and chilli
3
Mix half the sauce with the meat and vegetables. Heat tortillas in a hot oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 2 minutes. Place 3 tablespoons of filling on each, roll up loosely and place in a large greased casserole dish (approx. 35 cm long). Pour the remaining sauce over it, sprinkle with the remaining cheese
4
Bake in the oven for about 20 minutes. Wash parsley, cut finely and sprinkle over it