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Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

with Sour Cream and Cilantro

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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.

Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Chicken Thighs

227 g

Red Onion

454 unit

Green Bell Pepper

3 tbsp

Mexican Seasoning

113 g

Cheddar Cheese, shredded

(ContainsMilk/Lait)

½ cup

Sour Cream

(ContainsMilk/Lait)

10 g

Cilantro

10 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 unit

Chicken Broth Concentrate

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3012 kJ
Calories720 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate55 g
Sugar9 g
Dietary Fiber5 g
Protein50 g
Cholesterol186 mg
Sodium1387 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat your broiler to high (to broil the enchiladas).

2

Heat a small pot over medium heat. Add a drizzle of oil then sprinkle with the flour. Stir together. Add 2 tbsp Mexican seasoning, broth concentrate and 1 cup water. Bring to a boil, then reduce the heat to medium-low. Simmer until slightly thickened, 10-12 min.

3

Wash and dry all produce. Meanwhile, core, then cut the bell peppers into 1/4-inch strips. Roughly chop the cilantro.

4

Heat a medium pan over medium-high. Add a drizzle of oil, then the onion and bell peppers. Cook until the onion softens, 4-5 min. Add the chicken and remaining Mexican seasoning. Cook until the chicken is golden-brown, 4-5 min. Stir in half the enchilada sauce.

5

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.

6

Drizzle the tops of the enchiladas with the remaining enchilada sauce and sprinkle with cheddar cheese. Broil in the centre of the oven until the cheese has melted and crisped, 3-4 min.

7

Divide the enchiladas between plates. Dollop with sour cream and sprinkle with cilantro.