Baked enchiladas with chicken and peppers

Ingredients for 2 servings:

• 400 g tomatoes
• 1 clove(s) garlic
• 3 tbsp olive oil
• 600 g chicken breast
• 1 bell pepper(s)
• 1 bunch of spring onions
• 250 g cheese, Edam or Cheddar
• 1 tsp paprika powder
• 4 tortilla(s), (wheat), ready-made product
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

in tomato sauce

Wash, trim, and finely dice the tomatoes. Peel and dice the garlic. Mix the tomatoes and garlic with olive oil, salt, and pepper. Preheat oven to 220°C or 200°C fan-assisted oven. Rinse the chicken fillet, pat dry, and cut into strips. Halve, deseed, rinse, and dice the bell peppers. Fry the chicken and bell peppers in batches in 1 tablespoon of oil for 3-4 minutes. Trim the spring onions, slice them into rings, and mix with 200g of cheese and paprika. Top each tortilla with the cheese mixture, chicken, and bell pepper. Roll up the flatbread. Place the tortillas in a baking dish and sprinkle with the remaining 50g of cheese. Bake the enchiladas in the oven for 10 minutes.