BAKED CHICKEN ENCHILADAS

Serves: 3

Prep Time: 15-20 mins

Cooking Time: 45 mins

 

Ingredients

 

6 warmed soft tortillas

 

100g mozzarella

100g strong cheddar

100g gruyere

75ml cream

 

Sauce – 2 x 400g tins green tomatillos, drained

Half bunch coriander

2 cloves garlic

1 diced onion

3 green chillies

Tsp sugar

 

Filling – 300g cooked, shredded chicken

100g sweetcorn (tin)

4 chopped sp onions

1 finely sliced red pepper

Tbs smoked paprika

Tsp cumin

70g melted butter

 

Method

  1. For the sauce - gently fry 2 chopped cloves garlic, 1 diced onion and 3 green chillies for 5 minutes.
  2. Add 2 x 400g drained tins of green tomatillos, and 1tsp sugar. Bring to the boil. Simmer 10 minutes.
  3. Blend until smooth with half a bunch of coriander (add a little water if too thick)
  4. For the filling – mix together 300g cooked, shredded chicken, 100g tinned sweetcorn, 4 chopped spring onions, 1 finely sliced red pepper, 1tbs smoked paprika, 1tsp cumin and 70g melted butter.
  5. Assemble – spoon a little sauce on the bottom of a 275 x 200 baking dish.
  6. Divide the mix between 6 warmed soft tortillas, roll up into parcels and pack into the dish.
  7. Spoon over more of the sauce.
  8. Mix together 100g mozzarella, 100g strong cheddar, 100g gruyere and 75ml cream, and spoon over the dish.
  9. Bake at 180c for about 30-45 minutes.
  10. Top with sour cream and pickled jalapeno slices.

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