Chicken Enchiladas
Mexican goodness for the whole family
If you're looking for an easy Mexican recipe that will be a family favourite, look no further than this Enchilada recipe.
Ingredients
- 1 Tbsp olive oil
- 500g Tegel Lean & Lite Skinless Breast Fillets, sliced thinly
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 green pepper, finely chopped
- 1 tsp ground cumin
- 1 400g can Mexican tomatoes
- 1/4 cup water
- 1/4 cup tomato puree
- 12 corn or flour tortillas
- 1 cup grated tasty cheese
Method
- Preheat the oven to 180˚C.
- Heat the olive oil in a frying pan. Add the chicken and brown over medium heat. Remove the chicken and set aside.
- Add the onion, garlic and green pepper to the pan and cook over medium heat until the onion is soft. Add the ground cumin and cook for a further minute. Add the Mexican tomatoes, water and tomato puree and bring to the boil. Simmer for 2 minutes.
- Place half of the tomato mixture into a bowl and set aside. Add the chicken to the pan and simmer for 4 to 5 minutes or until the chicken is just cooked.
- Spread some of the reserved sauce onto each tortilla then place 2 to 3 tablespoons of the chicken mixture on one end. Roll up and place in a lightly greased oven proof dish. Pour the remaining sauce on the top of the enchiladas then sprinkle with the grated cheese.
- Bake in the preheated oven for 15 to 20 minutes or until the top is golden and the enchiladas are heated through.
