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Cheesy chicken enchilada bake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delight your family with a delicious Mexican-inspired dinner: cheesy baked chicken with avocado and tomato salsa. Guaranteed to impress!
Ingredients:
  • 300ml tub sour cream
  • 40.00 ml chopped fresh coriander leaves
  • 625.00 ml grated cheddar cheese
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 tsp Mexican chilli powder
  • 5.00 gm ground cumin
  • 2 x 400g cans chopped tomatoes
  • 750.00 ml shredded cooked chicken breast
  • 10 flour tortillas
  • 1 avocado, diced
  • 82.50 ml fresh coriander leaves
  • 1/2 small red onion, finely chopped
  • 2 tomatoes, seeded, finely diced
  • 21.00 gm lime juice
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Mix sour cream, coriander, and 1/2 cup of cheese in a bowl. Season with salt and pepper to taste.
  • In a large frying pan over medium-high heat, heat oil and sauté onion until softened, about 5 minutes. Stir in garlic, chilli powder, and cumin, cooking until fragrant for about 1 minute. Add tomato, season with salt and pepper, and bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in chicken.
  • Prepare the ovenproof dish by greasing it well. Start by placing one tortilla at the base of the dish. Add 1/3 cup of the chicken mixture and spread it out evenly to cover the tortilla. Sprinkle 2 tablespoons of the remaining cheese on top. Place another tortilla on top and press it down gently. Repeat this layering process, ending with a tortilla on top. Pour the sour cream mixture over the top tortilla evenly and sprinkle with the rest of the cheese.
  • Bake for 30 to 40 minutes until the cheese is beautifully melted and golden. Let it stand for 10 minutes before serving.
  • While you wait, prepare the salsa by mixing together avocado, cilantro, red onion, tomato, and lime juice in a bowl. Season with salt and pepper. Sprinkle over the baked dish before serving.

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