Spicy Super Creamy Chicken enchiladas
The creamy filling in the enchiladas is just mouthwatering and you can make it as spicy as you want.
Ingredients
- 400 g Chicken fillet (14.1 oz)
- 2 Onions
- 1 tbsp Olive oil
- 1 tsp Sambal Oelec
- 200 g Crème Fraiche (7 oz) alt. 200 ml (6.7 fl.oz) Cooking cream
- 1 Chicken stock cube
- 4 Flour tortilla 4 large size or 8 medium size
- 100 g Mozzarella (3.5 oz) cheese shredded
- Salt
- Pepper
Instructions
- Preheat oven 225°C.
- Chop the onions.
- Cut chicken fillet in small pieces.
- In a medium size frying pan sauté onion until soft golden. Set onion aside
- Sear chicken with olive-oil on medium-high heat.
- When the chicken is cooked through, add the sautéed onions, chicken stock cube and crème fraiche and mix with the chicken.
- Add Sambal oelec. Start with one small tsp. Let it simmer for a minute and taste. If you want it spicier, add a little more. Add some salt and pepper if needed.
- Let it simmer for 7-10 minutes.
- Fill tortillas with the creamy filling and place them in a oven dish.
- Sprinkle some mozzarella cheese on top and bake until cheese is fully melted and bubbly about 7-10 minutes.
- Enjoy your enchiladas.
Notes
If your tortillas are hard to roll, pop them in the microwave for a few seconds. And they will be soft again.
Βon appétit