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Chicken enchilada bake
Chicken enchilada bake
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Make ahead chicken enchilada bake for flexible family dinners.
Ingredients:
  • 18.20 gm olive oil
  • 500g chicken breast fillets, chopped
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 2 tsp ground coriander
  • 2.50 gm ground cumin
  • 1/2 tsp ground chilli powder
  • 2 x 410g cans finely chopped tomatoes
  • 125g can corn kernels, drained
  • 125g can red kidney beans, rinsed, drained
  • 62.50 ml chopped fresh coriander
  • 240g packet (6) wholegrain tortillas
  • 82.50 ml plain thick yoghurt
  • 187.50 ml grated tasty cheese
  • Salad leaves, to serve
Instructions:
  • 1. Preheat the oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 20cm x 30cm ovenproof dish. 2. Heat 1 tablespoon of oil in a frying pan over medium-high heat. Cook the chicken for 5 minutes until browned, then transfer to a bowl. 3. Heat the remaining oil in the same pan and cook the onion for 3 minutes until softened. Add garlic, ground coriander, cumin, and chilli powder. Cook for 1 minute until fragrant.
  • Add the chicken back to the pan along with a can of tomatoes, corn, and beans. Let it come to a boil, then reduce the heat and simmer for 15 minutes until the sauce thickens. Season with salt and pepper, stir in chopped coriander, and set aside for 5 minutes before serving.
  • - Follow packet directions to heat tortillas. - Place 1 tortilla on a board, spoon 1/3 cup chicken mixture down the center, and roll to enclose the filling. - Repeat with remaining tortillas and chicken mixture. - Spread remaining tomato around the edge and over the center of the enchilada. - Top with yogurt, sprinkle with cheese, and bake for 30-35 minutes until golden and heated through. - Serve with a side salad.

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