Chicken Enchiladas

Recipe by MarieRynr
READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the vegetable oil in a large skillet.
  • Sauté the onion and garlic until the onion begins to soften.
  • Stir in the chilies, tomatoes, passata, and tomato puree.
  • Simmer for 5 minutes and then add the diced chicken, paprika, cumin, pepper, oregano and salt to taste.
  • Simmer for 20 minutes longer.
  • Pre-heat the oven to 180*C/350*F.
  • Spoon a bit of the sauce on the bottom of a lightly greased flat baking dish.
  • Spoon some of the chicken mixture onto the centre of a tortilla and then roll up and place it in the baking dish.
  • Repeat with remaining chicken filling and tortillas, saving a bit of the sauce to spoon over the top.
  • Spoon reserved sauce over top and sprinkle with all the cheese.
  • Bake until the cheese melts and the enchiladas are hot and bubbly, from 15 to 20 minutes.
  • Top with sour cream and spring onions to serve. Delicious!
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