Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 400 g Cooked Chicken; 1 piece Onion; 2 clove Garlic; 400 g Tinned Chopped Tomatoes; 1 teaspoon Chilli Powder; 1 teaspoon Ground cumin; 8 piece Flour Tortillas; 150 g Cheddar Cheese; 2 tablespoon Olive Oil

by Rafaela Santos

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Rolled tortillas filled with chicken, smothered in a spiced tomato sauce and baked under melted cheese.

Time:50 mins

Serves:

4 servings

Level:medium

(0 reviews)

✓ High-Protein⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ Contains Gluten⚠ Contains Meat

Ingredients

Chilli Powder1 teaspoonmissing

Cheddar Cheese150 gmissing

Cooked Chicken400 gmissing

Olive Oil2 tablespoonmissing

Flour Tortillas8 piecemissing

Ground cumin1 teaspoonmissing

Onion1 piecemissing

Garlic2 clovemissing

Tinned Chopped Tomatoes400 gmissing

Nutrition under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

Heat the oven to 190C. Fry the chopped onion and garlic in the oil until soft.

Add the chopped tomatoes, chilli powder and cumin, and simmer for 10 minutes to a smooth sauce. Season.

Mix the shredded chicken with a few spoonfuls of the sauce.

Divide the chicken between the tortillas, roll up and place seam-side down in a baking dish.

Pour over the remaining sauce and scatter with the grated cheese.

Bake for 20-25 minutes until bubbling and golden. Serve with soured cream and coriander.

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