Enchiladas with Chicken, Guacamole and Crème fraiche

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.