Cheesy Chicken
Enchiladas
Instructions
1 Prep and fry
Preheat the oven to 200°C/180°C. Chop the chicken breasts. Peel and finely chop the onion and garlic. Chop the green chilli (remove the seeds, if you prefer it milder). Dice the red pepper. Heat a pan over a medium-high heat with a drizzle of oil. Fry the chicken, onion, garlic and half of the red pepper for 5-6 min.
2 Add spices
Add the green chilli (spicy!), taco seasoning (spicy!), chipotle powder (spicy!), salt, pepper, rinsed and drained corn kernels and the tomato passata. If the mixture is too thick, add a splash of water. Cook for 5 min further.
3 Add cheese
Finally fold in half of the grated cheddar cheeses and all the sour cream. Remove from the heat and mix well.
4 Bake
Divide the filling among the tortilla wraps. Roll and place into an oiled baking dish, seam-side down. Cover with the remaining cheese. Bake in the oven for 10 min or until nice and crispy on top - these are your enchiladas.
5 Make salad
Wash, dry and chop the lettuce. Chop the tomatoes and coriander. Toss the lettuce, tomatoes and coriander in a bowl with the remaining red pepper. Season the salad with olive oil and a squeeze of lime juice.
6 Serve
Serve the enchiladas with the salad to the side.
Tips for fussy eaters
Keep the spices mild!
Pro tip
To get the enchiladas extra crispy, fry the tortillas, one by one, in a hot pan with a drizzle of oil for 5-10 seconds on each side. Once fried, stuff, roll and bake them.
Enjoy this absolute family favourite - a total treat after a busy day!
Cooking Time: 35 min
Cals 1065 · Prot 73 · Carbs 113 · Fat 31
Ingredients
Enchiladas
Salad
Enjoy this absolute family favourite - a total treat after a busy day!
Cooking Time: 35 min
Cals 1065 · Prot 73 · Carbs 113 · Fat 31
Instructions
1 Prep and fry
Preheat the oven to 200°C/180°C. Chop the chicken breasts. Peel and finely chop the onion and garlic. Chop the green chilli (remove the seeds, if you prefer it milder). Dice the red pepper. Heat a pan over a medium-high heat with a drizzle of oil. Fry the chicken, onion, garlic and half of the red pepper for 5-6 min.
2 Add spices
Add the green chilli (spicy!), taco seasoning (spicy!), chipotle powder (spicy!), salt, pepper, rinsed and drained corn kernels and the tomato passata. If the mixture is too thick, add a splash of water. Cook for 5 min further.
3 Add cheese
Finally fold in half of the grated cheddar cheeses and all the sour cream. Remove from the heat and mix well.
4 Bake
Divide the filling among the tortilla wraps. Roll and place into an oiled baking dish, seam-side down. Cover with the remaining cheese. Bake in the oven for 10 min or until nice and crispy on top - these are your enchiladas.
5 Make salad
Wash, dry and chop the lettuce. Chop the tomatoes and coriander. Toss the lettuce, tomatoes and coriander in a bowl with the remaining red pepper. Season the salad with olive oil and a squeeze of lime juice.
6 Serve
Serve the enchiladas with the salad to the side.
Tips for fussy eaters
Keep the spices mild!
Pro tip
To get the enchiladas extra crispy, fry the tortillas, one by one, in a hot pan with a drizzle of oil for 5-10 seconds on each side. Once fried, stuff, roll and bake them.
Ingredients
Enchiladas
Salad
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