Enchiladas with smoked chicken

Name: enchiladas with smoked chicken
Cook time: 65 min
Total time: 65 min
Yield: 4
Cuisine: Mexican
Ingredients: 600 g tomato; 2 el jalapeño pepper in pot; 1 large onion; 2 el traditional olive oil; 100 g low fat smoked bacon strips; 2 dl water; chicken broth tablet; 250 g smoked chicken fillet; 100 g goat cheese; bag fresh coriander pouch a 15 g; 12 broken baking flour tortilla; 125 g sour cream

Enchiladas with onion, jalopeños, bacon, chicken, goat cheese, coriander, tomatoes and sour cream from the oven.

Ingredients

Kitchen Stuff

1 food processor
1 baking dish (20 x 30)

Directions

Cross the tomatoes, immerse them in boiling water for a few seconds, strip them and cut the flesh into pieces. Puree in the food processor the tomatoes and the jalapeño peppers. Peel and chop the onion.
Heat the oil in a frying pan and gently fry the bacon. Spoon the bacon on a plate. Fry the onion in the shortening for about 3 minutes. Add the tomato sauce and cook over a high heat for about 5 minutes.
Add the water and the bouillon tablet to the tomato sauce and simmer for about 15 minutes until a thick sauce. Spoon the sauce in a deep plate. Cut the chicken into thin strips. Crumble the goat's cheese. Chop the coriander coarsely.
Fry the tortillas in a dry skillet one by one and alternately. Roll the fried tortillas through the sauce, spread some chicken and bacon over it and roll on. Place the enchiladas side by side in the baking dish. Pour over the rest of the sauce.
Heat the grill to the highest setting.
Spread the sour cream over the enchiladas. Sprinkle the goat's cheese over it. Slide the enchiladas for about 4 minutes under the hot grill. Sprinkle the coriander over it. Serve with a mixed salad of tomato, zucchini and corn.