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

  1. Preheat oven to 180°C
  2. Peel and finely slice the garlic, onion and dice the chilli
  3. Dice the capsicums into rough chunks
  4. Add the oil to a heavy saucepan and over a medium heat sauté the chicken, onion, garlic and chilli
  5. Add the oil to a heavy saucepan and over a medium heat sauté the chicken, onion, garlic and chilli
  6. Then add in the chilli powder, salt, pepper, juice and paprika
  7. Stir and cook for another few minutes until chicken and vegetables are cooked
  8. 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
  9. Mix the remaining sauce with the sour cream and spoon over the wrapped tortillas
  10. Sprinkle over the cheddar cheese and bake for 10-15 minutes until cheese is melted and golden

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