Tortillas with chicken

Name: Tortillas with chicken
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 250 ml chicken broth from tablet; 250 g chicken breast; 2 Red pepper; 2 toe garlic; 400 g tomato cubes; 2 tl dried oregano; 2 el traditional olive oil; 3 bunch onion; 8 baking flour tortilla; 125 ml sour cream; 150 g white cheese cubes

Tortillas with chicken, tomato cubes, red pepper, spring onion and white cheese cubes.

Ingredients

Kitchen Stuff

1 food processor
1 low oven dish

Directions

Bring the chicken broth to the boil. Put the pan on very low heat so that the broth no longer boils. Let the chicken fillet in the broth cook for 10 minutes.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
Roast the peppers in a dry frying pan for a few seconds and cut into pieces. Press the garlic.
Puree in a food processor the red pepper with the tomato cubes, garlic, oregano and 100 ml chicken broth (per 4 persons) to a smooth sauce.
Heat the oil in a frying pan and pour in the sauce. Let the sauce simmer gently for 8-10 min. Season with salt and pepper.
In the meantime, preheat the oven to 200 ° C.
Pull the chicken fillet into a wire with a fork. Cut the spring onion into rings. Roll the tortillas one by one through the tomato sauce.
Grease the oven dish. Divide the chicken and spring onions over the tortillas, roll the tortillas and place them side by side in the greased dish.
Spread the rest of the sauce over the top. Divide the sour cream and crumble the cheese cubes over it.
Leave the tortilla balls to brown in approx. 20 minutes in the middle of the oven.