Cheesy Chicken Enchiladas
with Sour Cream and Cilantro
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.
Ingredients
680 g
Chicken Thighs, Skinless
227 g
Red Onion
2 unit
Green Bell Pepper
2 tbsp
Mexican Seasoning
1 can
Tomato Paste
113 g
Cheddar Cheese, shredded
(Contains Milk)
½ cup
Sour Cream
(Contains Milk)
10 g
Cilantro
10 unit
Flour Tortillas
(Contains Gluten)
1 unit
Vegetable Broth Concentrate
Not included in your delivery
unit
Oil*
2 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Preheat your broiler to high (to broil the enchiladas).
Make the enchilada sauce: Heat a large pan over medium. Add 1 pkg Mexican seasoning. Toast until fragrant, 1 min. Stir in the tomato paste, broth concentrate, 1 cup water and 2 tsp sugar. Bring to a boil, then pour the sauce into a small bowl.
Prep: Wash and dry all produce. Core, then cut the bell peppers into 1/4-inch strips. Roughly chop the cilantro.
Cook the chicken and veggies: Increase the heat to medium-high. Add a drizzle of oil to the same pan, then the onion and green pepper. Cook until the onion softens, 3-4 min. Add the chicken. Cook until chicken is golden-brown, 3-4 min. Sprinkle over the remaining Mexican seasoning and cook for 1 min. Add half the enchilada sauce. Stir to combine.
Bake the enchiladas: Spray or wipe a 9x13-inch baking dish with some oil. 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.
Drizzle the tops with the remaining enchilada sauce and sprinkle with the cheddar cheese. Broil in the centre of the oven until the cheese has melted and crisped up, 3-4 min.
Finish and serve: Divide the enchiladas between plates. Dollop with some sour cream and sprinkle with cilantro. Enjoy!
RE-HEATING TIP: To re-heat leftovers, place the baking dish in a 350°F oven until the sauce is bubbly and the dish is warmed through, 10-15 min.
