Tortillas with Chicken and Vegetable Filling
Tortillas with chicken and vegetable filling is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 375 g flour
- 1 tsp salt
- 50 ml sunflower oil
- 200 ml water
- 300 g chicken breast fillet
- 1 can corn
- 1 can chunky tomato sauce
- 1 Garlic clove
- 200 g grated Gouda cheese
- 3 tbsp oil
- Salt
- Pepper
Instructions
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1.
Mix flour, salt and oil together. Add water gradually until a firm, not too sticky dough forms. Knead the dough on a well-floured surface for 5 minutes, lightly punch it down, place in a bowl, dust with flour and chill in the refrigerator for at least 2 hours.
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2.
Divide the dough into 8 pieces and knead each piece. Roll each piece very thin on a floured surface to match the size of a skillet. Fry each side until bubbles form; do not overcook. Remove from the pan and cut each tortilla in half. Dice the chicken breast finely. Drain the corn well.
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3.
Heat oil in a pan and brown the diced chicken. Add corn and tomato sauce, letting everything simmer slightly. Season the sauce with salt and pepper. Line a greased baking dish with tortillas, spread 1/3 of the sauce over them, sprinkle some cheese, repeat the process two more times, then cover the remaining tortilla slices, top with the rest of the cheese, and season with salt and pepper. Bake at 175°C for about 30 minutes. Remove from the oven and serve sprinkled with herbs as desired.
