Enchiladas - what could be more fun? Take one part smoky, tender chicken, one part melted cheesy goodness and top with a generous dollop of sour cream. Let the whole family chip in for this Mexican-inspired fave.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Green Bell Pepper
Enchilada Spice Blend(ContainsSulphites/Sulfite)
Cheddar Cheese, shredded(ContainsMilk/Lait)
Flour Tortillas, 6-inch(ContainsWheat/Blé)
Preheat your broiler to high. (To broil the enchiladas.)
Prep: Wash and dry all produce. Core, then cut the green peppers into 1/4-inch strips. Coarsely chop the cilantro. Cut the chicken into thin strips.
Cook the chicken and veggies: Heat a large pan over medium-high. Add a drizzle of oil, then the the onion and green pepper. Cook until onion is soft, 3-4 min. Add the chicken. Cook until chicken is golden-brown, 3-4 min. Sprinkle over the enchilada seasoning and cook for 1 min. Pour in the enchilada sauce. Stir to combine.
Bake the enchiladas: Spray a 9x13-inch baking dish with some oil (or dip a piece of paper towel in some oil and wipe the inside of the dish!) Place one tortilla on your cutting board. Top with 1/4 cup chicken mixture. Roll up to close and place, seam side down, in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture. (You should be able to fit 8 enchiladas in a 9x13-inch baking dish!) Drizzle the tops with the remaining enchilada sauce from the pan, and sprinkle with the cheddar cheese. Broil in the centre of the oven until the cheese has melted and crisped up, 3-4 min (TIP: Keep your eye on it so it doesn't burn!)
Finish and serve: Divide the enchiladas between plates. Dollop with some sour cream and sprinkle with cilantro. Enjoy!