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
570 g
Chicken Thighs
227 g
Red Onion
454 unit
Green Bell Pepper
3 tbsp
Mexican Seasoning
113 g
Cheddar Cheese, shredded
(Contains Milk)
½ cup
Sour Cream
(Contains Milk)
10 g
Cilantro
10 unit
Flour Tortillas
(Contains Gluten)
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 unit
Chicken Broth Concentrate
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
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.
