Enchilada with Cottage Cheese and Chicken

Appetizers | Mexican cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Enchilada with cottage cheese and chicken

Ingredients

Tortillas - 4 pieces
Cottage cheese - 7.1 oz
Tomatoes - 1 piece
Chicken Thighs - 3 pieces
Sweet Pepper - 1 piece
Melted Cheese - 7.1 oz
Corn Cobs - 1 piece
Marinated cherries - 1 piece
Cucumbers - 1 piece
Garlic - 2 cloves
Oregano - to taste
Basil - to taste
Onion - 1 head
Olive Oil - to taste

Step by Step guide

Step 1

Base of the filling: bake chicken thighs with oil in the oven for 30-40 minutes at 356°F.

Step 2

Meanwhile, chop the tomatoes, peel the garlic, and chop it as well. Peel the onion and dice it.

Step 3

Send the ingredients to sauté in a preheated skillet with oil for 15-20 minutes: first, sauté the onions, then add the tomatoes, and finally the garlic. Reduce the heat. Season the finished sauce with herbs, salt, and pepper. Once cooked, separate the meat from the bones of the thighs and set aside. Grate the cheese. Remove the seeds and core from the peppers, and cut them into pieces.

Step 4

Place the filling on the tortilla in the following order: sauce, peppers, cottage cheese, chicken, grated cheese. Roll up the enchilada, sprinkle with cheese once more, and bake in the oven for 10 minutes.