Enchilada with meat and cottage cheese
6 servings
40 minutes
Enchilada with meat and cottage cheese is a delightful dish from Mexican cuisine, adapted to European tastes. The combination of tender chicken fillet, spicy cottage cheese, and aromatic spices gives the dish a rich and balanced flavor. The mild heat of chili and sweet pepper create harmony complemented by the creaminess of sour cream. Enchilada is prepared in a tortilla that becomes golden and crispy when baked, topped with gooey melted cheese. An ideal choice for dinner in a warm company, this dish delights not only with its taste but also with its appetizing appearance. Served hot with tomato or sour cream sauce, it makes for a juicy and rich meal. Enchilada is a gastronomic journey where simple ingredients turn into a true masterpiece.
1
Finely chop the chicken breast and fry it in vegetable oil until almost cooked.
- Chicken breast fillet: 1 piece
- Hard cheese: 100 g
2
After that, add salt, pepper, and chopped hot pepper. Use the amount of hot pepper to your taste. Cook until ready.
- Ground black pepper: to taste
- Chili pepper: 1 piece
3
Prepare the cottage cheese filling separately. Mix the cottage cheese with chopped pepper and herbs (since it was winter outside, I used dried herbs, frozen can also be used). Add 1-2 tablespoons of sour cream to the mixture. It is needed only for the uniformity of the mass. Taste it, and add salt if necessary.
- Curd cheese (tvorog): 200 g
- Bell pepper: 1 piece
- Fresh herbs: 1 bunch
- Sour cream 10%: 1 tablespoon
4
Take a tortilla. Place the cottage cheese filling, add a layer of chicken on top, and sprinkle with grated cheese.
- Tortillas: 1 piece
- Curd cheese (tvorog): 200 g
- Chicken breast fillet: 1 piece
- Hard cheese: 100 g
5
Roll the tortilla into a roll and place it on the baking sheet. Do the same with all the flatbreads.
6
Pour sauce over the top of the rolls. You can use any sauce (tomato or sour cream-tomato). It's also hard to specify the amount. You need enough sauce to cover the rolls more than halfway; otherwise, the enchilada may turn out dry.
- Tomatoes: 1 piece
- Sour cream 10%: 1 tablespoon
7
Sprinkle grated cheese on top.
- Hard cheese: 100 g
8
Bake at 170–180 degrees for 20 minutes or until golden brown. But do not overbake.
9
Take out the finished enchilada and serve it on the table. Best served hot.
