Calories
504 kcal
Protein
24 g
Fat
10 g
Carbohydrates
98 g
Chop the chicken breast finely and fry in vegetable oil until almost done. Sprinkle it with salt, black pepper, and chopped hot pepper. Use the amount of hot pepper to your liking. Cook until softened.
In a separate bowl, prepare the cottage cheese filling. Mix the cottage cheese with chopped peppers and herbs. Add 2-3 spoons of sour cream to the filling. This will make the mass more uniform. Taste and season with salt if necessary.
Take a tortilla and put the cottage cheese filling on it. Then add a layer of chicken meat and sprinkle with grated cheese. Roll up the tortilla and put it on a baking mold. Do the same with all the tortillas. On top of our rolls, pour the sauce. You can use any sauce. The enchilada may appear a bit dry if the sauce you choose doesn't cover the rolls by more than half. Sprinkle it all with the grated cheese again.
Put it in the oven at 340-350 °F for 20 minutes or until it is a nice golden brown, but do not overcook. Once the enchilada is ready, take it out and serve.
If you can't find a tortilla, use a pita.
Don't put too much stuffing. The filling should occupy no more than a quarter of the entire surface of the tortilla. If you put in too much topping, no matter how you wrap the tortilla, it may unfold.
To roll the tortilla tighter, hold it so that the filling “slides” into the newly formed fold and fills it up.
If desired, you can additionally fasten the tortilla with a toothpick or skewer before serving.
Bon Appetit!
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