Enchilada with Meat and Cottage Cheese
Main Dishes • European
Description
Enchilada with Meat and Cottage Cheese
Ingredients
- Mild Chili Spice 1 piece
- Cottage cheese 5 oz
- Orange Bell Peppers 1 piece
- Ground Black Pepper to taste
- Hard Cheese 5 oz
- 10% cream 1 tablespoon
- Potato 1 piece
- Herbs 1 bunch
- Tortillas 1 piece
- Chicken fillet 1 piece
Step-by-Step Guide
Step 1
Finely chop the chicken breast and fry it in vegetable oil until almost cooked.
Step 2
Then add salt, pepper, and chopped chili pepper. Use the amount of chili pepper according to your taste. Cook until done.
Step 3
Prepare the cottage cheese filling separately. Mix the cottage cheese with chopped peppers and herbs (since it was winter, I used dried herbs; you can use frozen). Add 1–2 tablespoons of sour cream to the mixture. It is needed only for the uniformity of the mass. Taste and salt if necessary.
Step 4
Take a tortilla. Place the cottage cheese filling, then a layer of chicken meat, and sprinkle with grated cheese.
Step 5
Roll the tortilla into a roll and place it on a baking sheet. Do the same with all the tortillas.
Step 6
Pour sauce over the rolls. You can use any sauce (tomato or sour cream-tomato). It is also hard to specify the amount. You need enough sauce to cover the rolls more than halfway. Otherwise, the enchilada may turn out dry.
Step 7
Sprinkle with grated cheese on top.
Step 8
Send to the oven at 170–355°F for about 20 minutes, or until golden brown. But do not overcook.
Step 9
Remove the finished enchilada and serve it hot.
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