Mexican chicken enchiladas

Mexican chicken enchiladas

INGREDIENTS:
8 Mexican tortillas

For the filling:
500 g chicken breast
1 onion
300 g cheddar cheese (or alternatively 150 g gouda and 150 g mozzarella)
coriander
1-2 chilies
100 ml milk
black pepper
salt

For the topping:
200 ml liquid cream
50 g butter
50 g all-purpose flour
500 ml chicken bouillon

For sprinkling:
50 g cheddar cheese (gouda, yellow cheese or another)
2 tablespoons parmesan
coriander or parsley

PREPARATION:
Filling
Cut the chicken breasts into cubes. Marinate them in milk, salt and black pepper and let them rest like this for at least half an hour.
Cut the onion and the chilies into very small pieces. Fry them in a little olive oil or sunflower oil until the onion starts changing its color. Then add the chicken meat. When it’s ready remove from the heat and add the cheese which has been cut into small cubes beforehand. Finish with coriander.

Topping
Put the butter and the flour in a pan. Cook while continuously stirring for about 1-2 minutes. Start adding the mixture of cream and chicken bouillon gradually. Cook at low temperature with a continuous stirring until it becomes thick and starts boiling. Add salt if needed and black pepper.

Put some of the filling into each of the tortillas and make it into a roll. Put them into a saucepan that has been greased with butter. Pour the topping onto them, sprinkle parmesan and bake in a pre-heated oven at 200°C for about 20 minutes. Sprinkle with the grated cheese and bake for 5 minutes more. Add the coriander or parsley and serve them warm.

Mexican chicken enchiladas