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Chicken Enchiladas

2015-05-27

Recipe Info

  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m

Ingredients

  • 4 Irvine’s Chicken Breasts, cubed
  • 1 onion, chopped
  • 470ml sour cream
  • 1 cup Cheddar cheese, grated
  • 1 tbsp dried parsley
  • 1⁄2 tsp dried oregano
  • 1⁄2 tsp freshly ground black pepper
  • 1⁄2 tsp salt (optional)
  • 1 x 400g can tomato sauce
  • 1⁄2 cup water
  • 1 tbsp chilli powder
  • 1/3 cup green pepper, chopped
  • 1 clove garlic, finely chopped
  • 8 tortilla wraps
  • 400g taco sauce, or pizza sauce
  • 3⁄4 cup Cheddar cheese, grated

Method

Step 1

Preheat oven to 180°C.

Step 2

Pan fry chicken breasts on medium heat for about 5-7 minutes. Remove from heat.

Step 3

Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts.

Step 4

Stir in the salt, tomato sauce, water, chilli powder, green pepper and garlic.

Step 5

Roll even amounts of the mixture in the tortillas. Arrange in a 15 x 20cm baking dish. Cover with taco sauce and 3⁄4 cup Cheddar cheese.

Step 6

Bake uncovered in the preheated oven for 20 minutes.

Step 7

Stand for 5 minutes before serving. Garnish with fresh parsley.

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