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Chicken enchiladas
Chicken enchiladas
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Make irresistible classic Mexican chicken enchiladas with tomatoes, chillies, and cheese, baked to perfection.
Ingredients:
  • 2 chicken breast fillets, poached and shredded
  • 2 shallots, finely chopped
  • 160g cheddar cheese
  • Salt & freshly ground pepper
  • 56.88 gm peanut oil
  • 8 (13-14cm) corn tortillas
  • 1 x 400g can whole peeled tomatoes
  • 62.50 ml coriander leaves
  • 1 large green chilli
  • 1 garlic clove, crushed
  • 20.20 gm pouring cream
Instructions:
  • Preheat the oven to 190°C. Mix together the chicken, shallots, half of the cheese, and season with salt and pepper.
  • In a small frying pan over medium heat, warm the oil. Quickly cook tortillas for 5 seconds on each side or until they turn golden. Place on a paper towel to drain excess oil. Fill the tortillas with the chicken mixture and wrap them up tightly. Arrange them seam side down in a 19cm x 27cm ovenproof dish.
  • In a food processor, blend tomatoes, coriander leaves, chilli, garlic, and cream until smooth. Pour the mixture over enchiladas, sprinkle with remaining cheese, and bake for 20-25 minutes until cheese is golden and sauce is bubbly. Serve 2 enchiladas on each plate with sides of sour cream, avocado, and Mexican salsa.

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