Enchiladas with Chicken, Guacamole and Crème fraiche

  • 40 minutes
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  • gluten-free

Ingredients for 4 Portions

100 g Emmentaler AOP, coarsely grated
2 tbsp. clarified butter
400 g chicken, diced
2 avocados
8 corn tortillas
200 g tinned tomatoes (Pelati), chopped
Mexican spice mix
1 shallot
1 green pepperoncino
1 garlic clove
100 g crème fraiche
2 limes

Star of the dish
Emmentaler AOP Mild/Classic

Remove the stones from the 2 avocados, place in a bowl and pour over the juice from ½ a lime. Add ½ of the chopped shallot, ½ of the green pepperoncino, crushed garlic clove and season to taste with a little salt. Thoroughly mix all with a fork or place in a cutting machine to blend to a creamy consistency.

Preheat the oven to 180 degrees. Coarsely grate the Emmentaler AOP. Heat the clarified butter in a frying pan, add the chicken, fry for approx. 4 minutes and finally spice with the Mexican spice mix.

Arrange the open corn tortillas on a plate and add the diced chicken; spread a small amount of the tinned tomatoes on top and season with salt and pepper.

Roll the tortillas and place in a baking dish. Sprinkle with Emmentaler AOP and gratinate in the oven for approx. 10 minutes.

Serve with crème fraiche, guacamole and lime quarters.

«Enjoy your meal»
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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