What we send:

• farm chicken breast
• tortilla
• additive free mozzarella
• additive free sour cream
• jalapeno paprika
• fresh coriander
• olive oil
• enchilada sauce
• enchilada spice
• salt
• pepper
• backing sheet

Required tools:

• large pan
• mixing bowl
• baking tray
• oven

Preheat the oven to 180 ° C.

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Cut half of the jalapeno into small pieces, ring the other half. Tear the coriander leaves and grate the mozzarella.

Put the chicken strips in a mixing bowl, add the enchilada spice mixture and the olive oil. Salt, then mix thoroughly and let stand in the marinade for a few minutes.

While the chicken strips are marinated, heat up a pan and reheat the tortillas in it. If they overheat, set it aside and cover it with a kitchen towel.

In place of the tortilla plates, place the chicken strips in the pan along with the oily marinade and fry for a few minutes until the chicken is completely cooked through.

Place the fried chicken strips in the center of the tortilla sheets, sprinkle with the chopped jalapeno, half of the mozzarella and coriander, and fold the sheets as shown.

Put the rolls folded down, close together in a baking tray (or heat-resistant bowl), pour the enchilada sauce over them, sprinkle with the remaining cheese, then fry until the cheese is nicely browned on top. About 12-15 minutes.

Put the enchiladas on a plate, sprinkle with the remaining coriander, and if you like the spicy ones, the circled jalapeno as well. Put sour cream on top and serve warm immediately.

Enjoy your meal!