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Creamy chicken enchiladas recipe
Creamy chicken enchiladas recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Try this irresistible creamy chicken enchiladas recipe for a new family favorite!
Ingredients:
  • 1 Hot Roast Chicken, skin and bones removed
  • 2 x 180g tubs Warming Leek & Bacon Dip
  • 420g can corn kernels, drained
  • 1 tsp Mexican chilli powder (optional)
  • 12 corn tortillas
  • 30g tasty cheese
  • 200g Perino tomatoes, quartered
  • 3 spring onions, thinly sliced
  • 1 avocado, stoned, peeled, thinly sliced
  • 82.50 ml coriander sprigs
  • 42.00 gm lime juice
  • 80g sour cream
Instructions:
  • Preheat your oven to 200°C. Grease an 18cm x 37cm baking dish. Cut the chicken into small pieces in a bowl. Mix in the dip, corn, and chilli powder if desired. Warm the tortillas in the microwave following the package instructions and keep them warm in a tea towel. Spoon 1/3 cup of the chicken mixture along the center of a tortilla, roll it up, and place it in the baking dish. Repeat with the rest of the tortillas and chicken mixture.
  • Layer the tortillas in the dish and generously top with cheddar cheese. Lightly coat with olive oil spray. Bake for 20 minutes, or until the cheese is melted and the tortillas are perfectly golden and crispy.
  • Combine ripe and juicy tomatoes, fresh spring onion, creamy avocado, fragrant coriander, and zesty lime juice in a bowl. Season with salt and pepper to enhance the flavors. Sprinkle this vibrant mixture over the enchiladas before serving, along with a generous dollop of tangy sour cream.

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