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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
570 g
Haut de cuisse de poulet
227 g
Oignon rouge
454 pièce(s)
Poivron vert
3 cs
Assaisonnement mexicain
113 g
Fromage cheddar, râpé
(Contient Lait)
½ tasse(s)
Crème sure
(Contient Lait)
10 g
Coriandre
10 pièce(s)
Tortillas de farine
(Contient Gluten)
1 cs
Farine tout usage
(Contient Blé)
1 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat your broiler to high (to broil the enchiladas).
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.
Wash and dry all produce. Meanwhile, core, then cut the bell peppers into 1/4-inch strips. Roughly chop the cilantro.
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.
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 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.
Divide the enchiladas between plates. Dollop with sour cream and sprinkle with cilantro.