Mexican Chicken Enchiladas: take your taste buds south of the border
- Sans gluten
- Sans noix
Medium, ready to eat in 45 minutes
There are some days when only Mexican will do. Chicken Enchiladas are a delicious and satisfying dish made with shredded chicken, wrapped in corn tortillas, smothered in enchilada sauce, and baked with cheese. It’s a popular comfort food with a delightful blend of flavours.
Ingrédients
- 500g cooked chicken, shredded
- 10-12 corn tortillas (gluten-free for a gluten-free option)
- 400ml enchilada sauce
- 150g grated cheddar or Monterey Jack cheese
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- Salt and black pepper to taste
- Fresh coriander, chopped, for garnish
- Sour cream, for serving (optional)
Méthode
- Preheat your oven to 180°C (350°F).
- In a pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until it becomes translucent.
- Stir in the minced garlic, ground cumin, and chilli powder, and cook for another minute until fragrant.
- Add the shredded chicken to the pan and season with salt and black pepper. Stir well to coat the chicken with the spices.
- Warm the corn tortillas slightly to make them pliable, either in the microwave or in a dry pan over low heat.
- Spread a spoonful of enchilada sauce on the bottom of a baking dish.
- Take a corn tortilla and place some of the seasoned chicken in the centre. Roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle the grated cheese evenly over the top.
- Bake the enchiladas in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.
- Garnish with chopped fresh coriander before serving. You can also serve the enchiladas with sour cream on the side.
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