Enchiladas with chicken(Featured Chef Hans @ DeKookbijbel)
Gallery
| Category: | Main course Chicken Hans @ DeKookbijbel.be Oven |
| Seasons | |
| Cuisine Type | Tex Mex |
| Tags: |
Ingredients
For
4
Persons
Ingredients
| 4 Chicken breast fillets |
| 100 g Spread cheese (Maredsous) |
| 100 g Cream |
| 4 Tortilla sheets |
| 100 g Cheese, grated |
| blaadjes Coriander |
| Salt and pepper |
Tomatoes from
| 6 cm Ginger |
| 6 teentje(s) Garlic |
| 1 tl Smoked paprika (Senteurs Du Soleil) |
| enkel druppels Tabasco Habanero |
| 100 g Spread cheese (Maredsous) |
| 400 g Tomato Passata |
| 4 el Ketchup |
Enchiladas with chicken Directions
- Slice the chicken fillets diagonally in two directions to 3/4th deep (until a diamond pattern is formed but make sure the bottom remains intact). Sauté briefly in a dash of oil. Season with salt and pepper.
- Put all the ingredients for the tomato sauce in the blender and blend until smooth. Heat the sauce in a saucepan on the stove.
- Mix the cream cheese with the cream in the blender.
- Take a tortilla sheet and spread a layer of the tomato sauce on it. Place a chicken breast on top and spoon some more tomato sauce on top. Place the tortilla in an ovenproof dish and repeat with the second tortilla sheet.
- Spread the top of the tortillas with the cheese spread and sprinkle with another layer of ground cheese. Gratin in the oven until the cheese is golden brown.
- Remove the enchiladas from the oven and top with a few leaves of coriander.
Recipe notes
We used spread cheese Maredsous, this can of course be another.
Tabasco habanero can be replaced by regular Tabasco or other habanero sauce.
You can serve with a salad of Mexican vegetables and some rice.
Based on an idea from Dominique Persoone - Njam.TV
