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Chicken Enchiladas Mexico
From Mexico chicken enchiladas, spicy and tasty
Ingredients
400 g can tomatoes in juice
113 g can jalapeno peppers
1 teaspoon ground coriander
1/2 teaspoon salt
250 g pot sour cream
2 tablespoons oil
2 cups chopped cooked chicken
1 small onion, finely chopped
3/4 teaspoon salt
12 cooked flour Tortillas
3/4 cup grated tasty cheese
Method
Put tomatoes in juice, jalapeno peppers, coriander and salt into a food processor or blender
Process until smooth
Add sour cream and process to combine
Set aside
Heat oil in a saucepan
Add chicken, onion and salt
Cook, stirring constantly, until onion is clear
Dip each tortilla in tomato mixture, draining excess off
Spread a little of the chicken mixture onto the tortilla
Roll up like a sponge roll
Place seam side down in ovenproof dish
Repeat with remaining tortillas and chicken
Pour remaining tomato mixture over
Sprinkle with cheese
Cover dish with lid or foil
Cook at 180°C for 30 minutes
Remove lid then grill until golden
Serves 6
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