Main courses

Recipe

1. Wash the peppers and chillies. Remove the seeds and dice them. Peel the garlic and onion and chop them finely. Finely chop the cranberries. Cut the chicken fillets into cubes.
2. Heat the oil in a frying pan over medium heat and sauté the peppers, chillies, garlic and onion. Season with salt. Add the cranberries and cook for about 1 minute. Then add the chicken and sauté until cooked through. Adjust the seasoning in necessary.
3. Melt the butter in the oil in a saucepan. Add the flour and stir. Add the chicken stock and milk and whisk the sauce until there are no lumps. Season with the salt, cumin and coriander. Remove the sauce from the heat and stir in the plain Kochkäse until it has melted completely. Adjust the seasoning if necessary and set aside.
4. Preheat the oven to 200°C. Grease a rectangular baking dish.
5. Spread the tortillas out on the work surface and divide the chicken filling between them, placing it lengthwise down the middle of each tortillas. Roll them up and place them in the oven dish. Pour the Kochkäse sauce over the enchiladas and sprinkle with grated Gouda.
6. Bake in the oven for 20 minutes, until the cheese is golden brown and the sauce is bubbling. Remove from the oven and leave to rest for 5 minutes.
7. Wash and deseed the chillies. Finely chop them and the coriander. Remove the seeds from the pomegranate. Mix the ingredients in a bowl and use to garnish the enchiladas before serving.