|1||bell pepper (red)|
|1||bell pepper (yellow)|
|300 g||chicken breast|
|150 g||Emmentaler (divided)|
|400 g||crème fraîche|
|vegetable oil for frying|
Preheat the oven to 160°C/325°F. Finely dice garlic, onion, and chili pepper. Cut bell peppers into bite-sized pieces.
Cut chicken into bite-sized pieces.
In a frying pan, sauté chicken in some vegetable oil over medium-high heat for approx. 7 - 10 min. until browned. Season with salt and pepper. Set aside and allow to cool.
Pick cilantro leaves off stems and roughly chop. Then, in a large bowl, mix together half of cheese, crème fraîche, and cilantro. Season with paprika, salt, and pepper to taste.
In a frying pan, sauté onion, garlic, peppers, and corn in some vegetable oil over medium heat for approx. 5 - 7 min. until onions are translucent and garlic is lightly browned. Season with salt and pepper.
Add sautéed vegetables and chicken to crème fraîche and cheese mixture. Stir well to combine.
Place some of the filling into a tortilla and roll tightly. Arrange enchiladas in a baking dish, top with the rest of the cheese, and bake in the oven at 160°C/325°F for approx. 8 - 10 min. until cheese is melted. Enjoy right away!