Chicken Enchilada

Ingredients

• 160 g flour
• 1 pinch salt
• 1 tbsp chopped parsley
• 2 chicken breast fillets
• 2 green bell peppers
• 1 onion
• 1 Garlic clove
• 3 tbsp oil
• 3 tomatoes
• Salt
• pepper (ground)
• 3 tbsp crème fraîche
• 2 tbsp lemon juice
• 1 Avocado

Instructions

1. 1.

   For the tortillas, mix flour with salt and parsley in a bowl, gradually add about 100 ml water while stirring and knead by hand into a smooth dough; let rest for 15 minutes. Then divide the dough into four equal portions and roll each into a flat disc of about 15 cm.

2. 2.

   In a non‑stick pan, bake each tortilla on both sides for about 1 minute until dark brown spots appear; keep warm.

3. 3.

   Season the chicken breasts with salt and pepper and sear in 1 tbsp hot oil in a pan, cooking each side for about 5 minutes; set aside and keep warm.

4. 4.

   Wash, trim, halve, deseed, and dice the bell peppers.

5. 5.

   Peel and finely dice the onion and garlic, then sauté in remaining oil, add the peppers, cook a few minutes, season with salt and pepper.

6. 6.

   Pour tomatoes over water to blanch, peel, deseed, and dice; set aside some cubes for garnish. Add the rest of the tomatoes to the peppers and simmer a few minutes.

7. 7.

   Peel the avocado, halve it, remove the pit, slice into wedges, and drizzle with 1 tbsp lemon juice.

8. 8.

   Dice the chicken breast and mix with the vegetables.

9. 9.

   Whisk crème fraîche with 1 tbsp lemon juice and season with salt and pepper.

10. 10.

    Spread the chicken‑vegetable mixture on plates, top each with 1 tbsp crème fraîche, generously pepper, and cover with tortillas. Garnish with avocado wedges and tomato cubes before serving.