Enchiladas with chicken and potatoes

Ingredients for 4 servings:

• 400 g chicken (e.g. inner breast fillet)
• 6 tortillas
• 1 small can of kidney beans
• 1 small can of corn
• 1 handful of olives
• 1 bell pepper(s)
• 4 tomatoes
• 2 small onions
• 4 small potatoes
• 3 cloves garlic, more if needed
• 100 g crème fraîche
• 1 dash of cream
• n. B. water
• 200 g cheese, grated
• 5 tbsp tomato paste
• 3 small chili peppers, dried (or fresh if desired)
• 1 pinch of caraway seeds
• 1 tbsp parsley, chopped
• salt and pepper
• Paprika powder, sweet
• oil

Instructions

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

topped with cheese

Peel the potatoes and boil them in hot water until they are not too soft, as they will be added to the oven later. Finely chop the onions, garlic, chilies, olives, and bell peppers and set aside. Dice the chicken and fry them briefly in hot oil with the chilies. Sprinkle 2 teaspoons of paprika over the meat and fry briefly – do not cook all the way through. Remove the meat and set aside. Add the onions and garlic to the pan and let them brown briefly. Now add the bell peppers, tomatoes, corn, and kidney beans one after the other. Cook everything for a few minutes, then add the tomato paste. Heat through, add the crème fraîche and cream, and deglaze with water until a sauce forms. Season with salt, pepper, parsley, paprika, and a pinch of caraway. Drain the potatoes, cut them into small cubes, and add them to the sauce along with the chicken. Grease a baking dish with a little butter. Fill the tortillas one at a time with the contents of the pan, fold them shut, and place them in the dish. Sprinkle with olives and top with cheese. Bake in a preheated oven at 180°C for about 25 minutes. Tip: Hide the jalapenos under the cheese.