Tortilla Casserole with Vegetables and Chicken

Tortilla Casserole with Vegetables and Chicken 1

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Ingredients

500 g	chicken breast fillet, cut into strips
	salt and pepper
3	bell peppers, diced
1 bunch(es)	spring onions, sliced
150 g	mushrooms, sliced
1 clove(s)	garlic, chopped
2 tbsp	oil
200 ml	milk
200 g	sour cream
150 g	freshly grated Cheddar cheese
¹/₂ tsp	chilli powder
¹/₂ tsp	paprika powder
8	Tortillas

Method

Preparation time: ca. 25 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a

In a pan heat the oil. Fry the chicken strips until golden. Season with salt and pepper. Remove from the pan and set aside. Stir-fry the vegetables for 5 minutes. Deglaze with the milk and stir in the sour cream. Add half of the cheese. Cook stirring until the cheese has melted. Season to taste with chilli, paprika, salt and pepper.

Mix half of the vegetable sauce with the meat. Fry the tortillas in a pan until golden. Divide the meat mixture among the tortillas and roll up. Place the tortilla rolls side by side into a buttered casserole dish. Pour over the remaining sauce and sprinkle with the remaining cheese.

Bake in the preheated oven at 200°C for 10-15 minutes until the cheese is melted and slightly golden.