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Put the milk, the 2 eggs in the blender, add the salt and the oregano to taste and until it becomes a homogeneous and very fluid mass.
To fry the pancakes, grease a non-stick frying pan with a drizzle of olive oil, take the dough with a ladle, and distribute it evenly through the frying pan, forming a thin layer, when it is cooked, turn the pancake with the help of a spatula. Do this until all the dough is finished.
For the sauce, sauté the onion until translucent, add the garlic, then the sachet of sauce and the cup of water, season with salt and pepper to taste, let the sauce boil until it thickens a little.
In a pan, sauté the onion and garlic, add the shredded chicken, the tomato, and the sauce, the stuffing cannot be dry, put the chimichurri seasonings, salt, black pepper and oregano to taste.
Stuff the pancakes and roll up.
Put half the sauce in the pan, spread it well, distribute the pancakes, cover with more sauce on top, and finish with the Parmesan cheese, Bake in the oven for approximately 25 min, at 180°.
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