Chicken enchiladas with tomato and sour cream
Serves
4
Preparation time
Cooking time
Ingredients
- 4 chicken breasts
- 1 clove garlic
- 1 brown onion
- 1 large red chilli (optional)
- 1 red capsicum
- 1 green capsicum
- olive oil for cooking
- 400g diced tin tomatoes
- 1 teaspoon chilli powder (optional)
- salt and freshly ground black pepper
- 1 tablespoon lemon or lime juice
- 1 teaspoon smoked paprika
- 8 flour tortillas
- 100ml sour cream
- 100g cheddar cheese
Method
- Preheat oven to 180°C
- Peel and finely slice the garlic, onion and dice the chilli
- Dice the capsicums into rough chunks
- Add the oil to a heavy saucepan and over a medium heat sauté the chicken, onion, garlic and chilli
- Add the oil to a heavy saucepan and over a medium heat sauté the chicken, onion, garlic and chilli
- Then add in the chilli powder, salt, pepper, juice and paprika
- Stir and cook for another few minutes until chicken and vegetables are cooked
- Using a slotted spoon remove the chicken and vegetable mix from the saucepan and divide between the tortillas, roll them up and place them into a baking dish
- Mix the remaining sauce with the sour cream and spoon over the wrapped tortillas
- Sprinkle over the cheddar cheese and bake for 10-15 minutes until cheese is melted and golden
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