Cheesy Chicken Enchiladas
Category: Main Courses
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Corn tortillas | 12 |
| Chicken breast | 700g |
| Tomato passata | 800g |
| Sweet green chili peppers | 3 |
| Fresh chili pepper | 1 |
| Cheddar cheese | 200g |
| Sour cream | 200g |
| Fresh parsley | 1 bunch |
| Salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | To taste |
Instructions:
-
Prepare the Ingredients
Begin by grating the cheddar cheese and slicing the sweet green chili peppers thinly. Remove the seeds from the fresh chili pepper and slice it thinly as well. Peel and chop the onion into small pieces. -
Cook the Chicken
Slice the chicken breast into thin strips along its length, then sauté them in a pan with a drizzle of extra virgin olive oil over medium heat for 8-9 minutes. The chicken should be lightly golden on the outside. Once cooked, remove the chicken from the pan and dice it into small cubes. -
Make the Chicken Filling
In the same pan, add the chopped onion and the fresh chili, then cook for about 15 minutes over low heat. Season with salt and pepper. Once the onion has softened and the chili has melded into the mixture, incorporate 130g of sour cream and stir with a spoon to blend everything together. Add the diced chicken and chopped fresh parsley to the mixture and set it aside. -
Prepare the Tomato Sauce
In a small saucepan, heat the remaining 300g of tomato passata with a drizzle of olive oil. Season with salt and cook for 7-8 minutes over low heat. Once the sauce has thickened slightly, remove from the heat and set aside. -
Assemble the Enchiladas
Preheat your oven to 180°C (static) or 160°C (fan-forced). Lightly grease a rectangular baking dish with olive oil. Take each corn tortilla and fill it with the chicken mixture, rolling them up tightly. Arrange the filled tortillas in the prepared dish. Top with a few spoonfuls of the prepared tomato sauce and a generous sprinkle of grated cheddar cheese. -
Bake the Enchiladas
Place the baking dish in the oven and bake for 20 minutes in a static oven, or 10-15 minutes in a fan-assisted oven, until the cheese is melted and golden. -
Serve and Enjoy
Once baked to perfection, remove the enchiladas from the oven and allow them to cool slightly before serving. Garnish with fresh parsley and a dollop of sour cream for added richness.
These cheesy chicken enchiladas are a perfect combination of tender chicken, tangy sour cream, and savory tomato sauce, all wrapped in warm corn tortillas. Enjoy this dish with a side of rice or a fresh salad for a complete meal that’s sure to satisfy the whole family!
