Chicken Veggie Enchiladas

Ingredients

• 100 g corn flour
• 100 g wheat flour
• 1 pinch salt
• 200 ml water
• 2 chicken breast fillets
• Salt
• black pepper (ground)
• Cayenne pepper
• 3 tbsp oil
• paprika (one small red and one green each)
• 1 onion
• 6 tbsp sour cream

Instructions

1. 1.

   Mix corn flour with wheat flour, salt, and water; knead until a moist, soft dough forms. Cover and rest for about 15 minutes.

2. 2.

   Divide the prepared dough into six portions. Roll each portion thinly in a circular shape with a rolling pin. Fry each side without oil for about 1/2 to 1 minute until light brown spots appear, then set aside warm.

3. 3.

   Slice chicken breast fillets into strips; season with salt, pepper, and cayenne pepper.

4. 4.

   Brown the chicken strips in 2 tbsp hot oil in a pan for about 8 minutes on all sides.

5. 5.

   Wash, clean, halve, deseed, and slice the paprika. Peel and finely chop the onion. Sauté the paprika in the remaining hot oil for about 6 minutes; season with salt and pepper.

6. 6.

   Clean, wash, rinse, dry, and tear the lettuce leaves into small pieces.

7. 7.

   Spread sour cream, vegetables, and chicken onto the dough tortillas, add 1 tbsp sour cream to each, and roll up.