Creamy Cheesy Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I adapted this from a recipe I saw on TV many years ago, which used egg and sour cream as the filling. This is a big family favourite, which is easily adapted by adjusting the heat of the enchilada sauce (I like to use Texas Red Enchilada Sauce #42094) Ingredients:
500 g chicken breasts, cut into bite-size pieces |
250 g sour cream |
1/2 bunch coriander (about 1/4 cup) or 1/2 bunch cilantro, finely chopped (about 1/4 cup) |
1/2 bunch chives, finely chopped (about 1/4 cup) |
8 corn tortillas, warmed |
200 ml enchilada sauce, warmed |
1 cup mozzarella cheese, shredded |
Directions:
1. Fry the chicken breast pieces in a little olive oil and butter until almost cooked through. Put the chicken in a heatproof bowl to cool.
2. Once the chicken has cooled, add the chopped coriander and chives and the sour cream to the chicken and mix all together.
3. Preheat the oven to 200C/400°F.
4. Using a 9 x 13 oven dish, spoon a little enchilada sauce into the bottom of the dish.
5. Spoon a couple of tablespoons of chicken mix onto each tortilla and roll up, placing each rolled enchilada into the oven dish, seam side down.
6. Once the oven dish is full, pour the rest of the enchilada sauce over the top and then sprinkle generously with the shredded mozzarella.
7. Place the dish in the oven for 25-30 minutes until enchiladas are done.
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