American Chicken Enchiladas

Ingredients for 4 servings:

• 5 tbsp butter
• 1 medium-sized onion(s), chopped
• 1 medium-sized red bell pepper(s), cleaned and cut into small pieces
• 2 chicken breasts, cooked, cut into small pieces
• 375 g chili pepper(s), green, pickled, in pieces
• 340 g Cheddar cheese, grated
• 8 tortilla(s) (wheat)
• 2 tbsp flour
• 180 ml chicken broth
• 125 ml milk
• Coriander leaves
• Tomato(s), cut into small slices,
• Lettuce, green, cut into pieces

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Preheat oven to 175 degrees C, bottom heat if possible, otherwise top/bottom heat. Melt 2 tablespoons of butter in a pan over medium heat, add the onion and bell peppers and sauté for 5 minutes. In a bowl, mix the onion mixture, chicken breast pieces, 1/3 of the pickled chili peppers and 200g of cheese. Spread the mixture evenly among the 8 tortillas and roll up the tortillas. Place the enchiladas seam-down in a lightly greased baking dish, place in the oven and bake for 10 minutes. While the enchiladas are baking, melt the remaining 3 tablespoons of butter in a pan, add the flour and sauté for 1 minute, stirring constantly. Gradually add the chicken broth and milk and cook for 3 to 4 minutes, stirring constantly. Remove the pan from the heat and add the remaining chili peppers to the sauce. Remove the baking dish from the oven and pour the sauce over the enchiladas. Sprinkle the remaining cheese over the top. Return the dish to the oven and bake for another 20 to 25 minutes, until the sauce is bubbling. Remove the enchiladas from the oven and serve with the toppings.