Chicken Enchiladas
Enchiladas are a quick and easy family meal option, and everyone will love getting tucked in to this recipe!
Ingredients
- Olivado Avocado Cooking Oil
- 500 g skinless chicken breasts sliced thinly
- 1 onion finely chopped
- 1 clove garlic crushed
- 1 green capsicum finely chopped
- 1 tsp ground cumin
- 400 g Mexican tomatoes 1 can
- ¼ cup water
- ¼ cup Delmaine Tomato Paste
- 12 Giannis Tortillas
- 1 cup grated cheese
To serve:
- sour cream
- fresh coriander
Instructions
- Preheat the oven to 180°C. Heat a drizzle of oil in a frying pan. Add the chicken and brown over medium heat. Remove the chicken and set aside.
- Add the onion, garlic and capsicum to the pan and cook over medium heat until the onion has softened. Add the ground cumin and cook for a further minute. Add the Mexican tomatoes, water and tomato puree and bring to the boil. Simmer for 2 minutes.
- Place half of the tomato mixture into a bowl and set aside. Add the chicken to the pan and simmer for 4 to 5 minutes or until the chicken is just cooked.
- Spread some of the reserved sauce onto each tortilla then place 2 to 3 tablespoons of the chicken mixture on one end. Roll up and place in a lightly greased ovenproof dish. Pour the remaining sauce on the top of the enchiladas then sprinkle with the grated cheese.
- Bake in the preheated oven for 15 to 20 minutes or until the top is golden and the enchiladas are heated through. Serve immediately with sour cream and coriander.
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