Main courses

Recipe

1. Wash the peppers and chilli peppers. De-seed and cut them into cubes. Peel the garlic and onion and finely chop. Finely chop the cranberries. Cut the chicken breasts into cubes.
2. In a pan, heat the oil over a medium heat and sauté the peppers, chilli peppers, garlic and onion. Season with salt.  Add the cranberries and cook for about 1 minute. Then add the chicken and sauté until cooked. Adjust the seasoning if necessary.
3. Melt the butter in the oil in a saucepan. Add the flour and mix to form a roux. 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 Kochkäse until melted. Adjust the seasoning if necessary and set aside.
4. Preheat the oven to 200°C. Grease a rectangular oven dish.
5. Spread the tortillas on the work surface and spread the chicken mixture in the middle of each tortilla, lengthwise. Then roll them up and place them in the baking dish. Pour the Kochkäse sauce over the enchiladas and sprinkle with the grated Gouda.
6. Bake for 20 minutes, until the cheese has melted and the sauce sizzles. Remove from the oven, leave to stand for 5 minutes.
7. Wash and de-seed the chilli peppers. Finely chop them with the coriander. Remove the seeds from the pomegranate. Mix everything in a bowl and use to garnish the enchiladas before serving.