Cut the chicken fillets into approx. 3 cm cubes, fry and remove from the pan.
Clean the peppers and also cut into cubes. Cut the spring onions into rings and finely chop the garlic. Sauté the vegetables in the pan and add the chicken cubes back in.
Pour milk and sour cream into a pot. Melt half of the cheese (I used Gouda) in the sauce and season with chili (amount is variable), salt, pepper and the paprika powder.
Now mix half of the sauce with the meat and vegetables.
Fry the tortillas one by one in the pan without fat from both sides (attention! goes very fast).
Top each tortilla with about 2 tbsp of the filling and roll up. Put them into a greased baking dish, pour the rest of the sauce over them and sprinkle with the rest of the cheese. Bake in the preheated oven for about 20 minutes (I still had some filling left, so I just put it into the baking dish). Add a mixed salad and you’re done. Can be prepared very well.