Enchilada with Chicken Filling

Ingredients

• 3 chicken breast fillets
• 1 chili pepper
• 1 Garlic clove
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 bay leaf
• 0.5 l vegetable broth
• Salt
• Pepper
• fat (for greasing)
• 200 g sour cream (10%)
• 1 tsp ground cinnamon
• 8 wheat tortillas
• 100 g hard cheese (sheep milk)
• 2 tbsp oil (for drizzling)
• 1 tsp chili flakes
• lime wedge (for garnish)
• coriander (for garnish)
• 4 tbsp green chili sauce

Instructions

1. 1.

   Wash and pat dry the chicken breast fillets. Wash the chili, peel the garlic. Add both with cumin, coriander, and bay leaf to the vegetable broth and bring to a boil. Cover the chicken breast fillets in the broth over low heat for 15 minutes. Transfer the meat to a bowl and shred it with two forks. Add 2-3 tbsp of the chicken broth, season with salt and pepper, and mix well.

2. 2.

   Preheat the oven to 200 °C (convection). Grease an oven‑proof dish (~20x25 cm). Whisk the sour cream with a pinch of salt, cinnamon, and 1–2 tbsp of the chicken broth. Spread about 1 tbsp of this sour‑cream mixture on each tortilla. Distribute 2–3 tbsp of shredded chicken over it. Sprinkle grated cheese on top. Roll the tortillas and place them side by side in the dish; drizzle with oil. Bake on the middle rack for 8–10 minutes until the tortillas bubble slightly. Arrange the enchiladas on plates, spoon remaining sour‑cream mixture over them, sprinkle dried chili flakes, and garnish with lime wedges and coriander. Serve with green chili sauce.