Enchiladas with Chicken and Cheese

Name: Enchiladas with Chicken and Cheese
Prep time: 30 min
Cook time: 40 min
Yield: 5
Cuisine: Enchilada recipes
Ingredients: Bulb onion; Physalis; Red chilli pepper; Table salt; Broth; Sugar; Grilled chicken; Mozzarella cheese; Cilantro; Olive oil; Feta cheese

Recipe from Kate Logan

598 views

Cooking time: 50 min

Servings 5

Enchiladas are especially good with a filling of chicken and cheese in a sauce made from physalis, also called the Mexican tomato. Indulge yourself and your loved ones in this delicacy and get ready to receive compliments about your amazing cooking skills!

Bulb onion

5 pcs.
Physalis

3,5 lbs.
Red chilli pepper

to taste
Table salt

to taste
Broth

2,5 cups
Sugar

5 tsp.
Grilled chicken

1,5 lbs.
Mozzarella cheese

20 oz.
Cilantro

5 tbsp.
Olive oil

15 tbsp.
Feta cheese

20 oz.

Calories

677 kcal
Protein

36 g
Fat

12 g
Carbohydrates

89 g

First of all, the chicken meat should be cut into thin strips or diced. Preheat the oven. Slice one-half of the onion into thin rings. Place the other half, the physalis and chili peppers on a foil-lined baking sheet and roast for 7-10 minutes. Turn the soft, lightly browned vegetables and broth into a puree with a blender. Add half a teaspoon each of salt and sugar.
Stack the tortillas, cover them with a damp paper towel, and heat in the microwave for 1 minute. Do not remove the paper towel from the tortillas so they do not cool and remain soft.
Mix the chicken meat with Mozzarella and Feta cheese, but first, they have to be grated or chopped very accurately. Place this mixture on each tortilla. Add a few cilantro leaves and roll up the tortillas. Place the rolls in a greased dish. Grease the tortillas on the top and roast underneath in the oven for 3 minutes, until golden at 356 °F. Cover with the physalis sauce and sprinkle with some left cheese. Roast in the oven for 5 to 7 minutes more. Garnish with an onion ring and remaining cilantro.