Tortillas Chikereki

For the Tortillas Chikereki, first rinse the chicken breast under cold water, pat dry and season with salt and pepper.

Wash and dice the tomatoes.

Wash and clean the spring onions and cut them into fine rings.

Heat the olive oil in a pan and fry the meat for 4 minutes. Deglaze with 200 ml of water and cook covered for 10-12 minutes.

Preheat the oven to 160 °C convection oven.

Put the meat on a plate and let it cool for 5 minutes.

Then shred with two forks. Add tomatoes and dip hot salsa and mix in.

Place tortillas in a baking dish, spread meat mixture on top, sprinkle with cheese and bake for 6-8 minutes.

Arrange tortillas chikereki on four plates, sprinkle with scallions and serve.

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