Pancake Entchilada style with chicken meat and guacamole

Name: Pancake Entchilada style with chicken meat and guacamole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 5 Eggs (size M); 7-10 Tbsp Salt; 200 g Flour; 200 ml Milk; 2 Onions; 4 Garlic cloves; 2 Peppers (red or yellow); 600 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 (8 g) Bag Mexico spice iodized salt; 2 TABLESPOONS Tomato paste; 1 can(s) (425 ml) Tomatoes; 6-7 TABLESPOONS Mineral water; 30 g clarified butter; 300 g Schmand; 150 g grated gouda cheese; 1 (approx. 250 g) Avocado; 2-3 TABLESPOONS Lime juice; 100 g Whole milk yoghurt; 7-10 Tbsp Coriander green

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

5 Eggs (size M)
7-10 Tbsp Salt
200 g Flour
200 ml Milk
2 Onions
4 Garlic cloves
2 Peppers (red or yellow)
600 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 (8 g) Bag Mexico spice iodized salt
2 TABLESPOONS Tomato paste
1 can(s) (425 ml) Tomatoes
6-7 TABLESPOONS Mineral water
30 g clarified butter
300 g Schmand
150 g grated gouda cheese
1 (approx. 250 g) Avocado
2-3 TABLESPOONS Lime juice
100 g Whole milk yoghurt
7-10 Tbsp Coriander green

Directions

1
For the pancake batter, whisk eggs and salt with the whisk of the hand mixer until foamy. Stir in flour. Stir in milk. Swell the dough for about 20 minutes. In the meantime peel and dice the onions.
2
Peel garlic and dice finely. Clean, wash and finely dice the peppers. Wash chicken meat, dab dry and cut into small cubes. Heat the oil in a pan and fry the meat well all around.
3
Add onions, half of the garlic and paprika (except 1 tablespoon for the guacamole) and fry while turning. Season with salt, pepper and Mexico spice mixture. Add the tomato paste and sauté briefly.
4
Deglaze with tomatoes, bring to the boil and simmer covered for about 5 minutes. Keep warm. Stir mineral water into the pancake batter. Heat clarified butter in 8 portions in a pan (base 20 cm Ø, top 26 cm Ø), make 8 pancakes from the pancake batter, one after the other, and bake them until golden brown while turning.
5
Stir the sour cream until smooth. Place the pancakes side by side on a work surface. Spread the chicken pan evenly on top, roll up the pancakes. Place them side by side in an ovenproof dish, pour the sour cream over them and sprinkle with cheese.
6
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. In the meantime, cut the avocado in half for the guacamole, remove the core. Remove the flesh from the skin and dice coarsely.
7
Put the rest of the garlic, avocado and lime juice into a mixing bowl and puree with a blender. Stir in yoghurt and season with salt and pepper. Fold in the paprika cubes. Garnish pancakes with coriander green.
8
Add the guacomole in a small bowl.