Chicken and Olive Enchiladas

Ingredients

• 350 g long grain white rice
• Salt
• 3 spring onions
• 1 tsp maize germ oil
• 200 g peas (frozen)
• 80 ml Vegetable broth
• Salt
• paprika powder
• turmeric
• 4 chicken breast fillets (about 140 g each)
• 300 ml chicken broth
• 2 red onions
• 2 Garlic cloves
• 1 red chili pepper
• 250 g tomatoes
• 1 red bell pepper
• 5 tbsp maize germ oil
• 5 tbsp tomato paste
• 1 tsp Tabasco
• Salt
• black pepper (freshly ground)
• paprika powder (optional)
• chili powder (optional)
• 8 tortilla sheets (refrigerated)
• fat (for the baking dish)
• 300 g mozzarella
• 100 g green olives (filled with paprika)
• 2 tbsp chopped parsley (for garnish)

Instructions

1. 1.

   Bring the rice to a boil in about 700 ml salted water and cook for approximately 25 minutes. Trim, wash, and slice the spring onions diagonally into thin strips. Heat the teaspoon of maize germ oil in a pot and briefly sauté the spring onions. Add the peas, deglaze with about 80 ml vegetable broth, and simmer for around 5 minutes. Stir later into the cooked rice and season with salt, paprika powder, and turmeric.

2. 2.

   For the enchiladas, wash, dry, and cook the chicken breast fillets in about 150 ml broth for roughly 20 minutes. Peel and finely chop the onions and garlic cloves. Wash, halve lengthwise, deseed, and finely chop the chili pepper. Score the tomatoes crosswise on the underside, blanch with boiling water, then cool, peel, and dice. Wash, halve, deseed, remove white membranes, and cube the bell pepper. Heat about 4 tbsp maize germ oil in a pot and sauté the onions with garlic until translucent. Add the tomato paste and stir; then add the chili pepper, tomatoes, and about 50 ml chicken broth. Reduce the sauce for about 15 minutes, then puree and season with Tabasco, salt, and pepper.

3. 3.

   Heat the oven to 200°C (Oven + fan). Slice the mozzarella into rounds.

4. 4.

   Remove the cooked chicken from the broth, tear it into small pieces by hand, and mix with about 100 ml of the pureed tomato sauce and the bell pepper cubes. Adjust seasoning with chili or paprika powder if desired. Spread the filling onto the tortillas, roll them up, and place in a greased baking dish. Drizzle with the remaining tomato sauce and top with mozzarella slices. Bake in the preheated oven for about 20 minutes until golden.

5. 5.

   Slice the olives for garnish. Arrange the rolled tortillas alongside the rice on a plate, sprinkle with sliced olives and chopped parsley, and serve.