Enchiladas with Chicken, Guacamole and Crème fraiche

  • 40 minutes
  • Recipe iconsimple
  • Recipe icon
  • gluten-free
Ingredients

Ingredients for 4 Portions

100 g Emmentaler AOP, coarsely grated
2 tbsp. clarified butter
400 g chicken, diced
Salt
Pepper
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
Preparation

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»
Monika_Boesch
«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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