Enchilada with Cottage Cheese and Chicken

Ingredients

• Tortillas 4 pieces
• Cottage cheese 5 oz
• Tomatoes 1 piece
• Chicken Thighs 3 pieces
• Sweet Pepper 1 piece
• Melted Cheese 5 oz
• Corn Cobs 1 piece
• Marinated cherries 1 piece
• Cucumbers 1 piece
• Garlic 2 cloves
• Oregano to taste
• Basil to taste
• Onion 1 head
• Olive Oil to taste

Step-by-Step Guide

Step 1

Base of the filling: bake chicken thighs with oil in the oven for 30-40 minutes at 355°F.

Step 2

Meanwhile, chop the tomatoes, peel the garlic, and chop it as well. Peel the onion and dice it.

Step 3

Send the ingredients to sauté in a preheated skillet with oil for 15-20 minutes: first, sauté the onions, then add the tomatoes, and finally the garlic. Reduce the heat. Season the finished sauce with herbs, salt, and pepper. Once cooked, separate the meat from the bones of the thighs and set aside. Grate the cheese. Remove the seeds and core from the peppers, and cut them into pieces.

Step 4

Place the filling on the tortilla in the following order: sauce, peppers, cottage cheese, chicken, grated cheese. Roll up the enchilada, sprinkle with cheese once more, and bake in the oven for 10 minutes.

Step 5

For serving: cut the corn into equal parts and roast them in a dry skillet. Slice the cucumbers diagonally.

Step 6

Place the finished flatbread on a plate and garnish with toasted corn, cucumbers, and cherry tomatoes.