Cheesy Chicken Enchiladas
with Sour Cream
Enchiladas – what could be more fun? Take one part smoky, tender chicken and one part melted cheesy goodness and top with a generous dollop of sour cream. Let the whole family chip in with this easy-to-make Mexican-inspired feast.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
56 g
Red Onion
200 g
Green Bell Pepper
2 tbsp
Mexican Seasoning
½ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 unit
Chicken Broth Concentrate
Not included in your delivery
2.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then flour. Stir to combine. Whisk in 1 cup water, 1 1/2 tbsp Mexican Seasoning (dbl both for 4 ppl) and broth concentrate until smooth, 1 min. Bring to a boil. Once boiling, reduce heat to medium-low. Simmer, whisking often, until sauce thickens slightly, 4-6 min. (TIP: Cook sauce a little longer if you prefer a thicker enchilada sauce!)Remove from heat.
Meanwhile, core, then cut pepper into 1/4-inch slices. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring often, until peppers soften, 5-6 min. Remove from heat, then transfer veggies to a large bowl.
Pat chicken dry with paper towels. Carefully cut each chicken breast in half, parallel to the cutting board. Thinly slice each piece of chicken into 1/4-inch strips. Season with salt, pepper and remaining Mexican Seasoning. Reheat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until chicken is golden and cooked through, 4-5 min.** Remove from heat, then transfer chicken to the bowl with veggies. Add half the enchilada sauce. Toss to coat.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 30 sec. (TIP: Warming the tortillas makes them easier to fill and roll!)Meanwhile, lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl) with 1/2 tbsp oil (dbl for 4 ppl). Place tortillas on a clean work surface. Divide chicken and veggie filling between tortillas. Roll up to close and place in the prepared baking dish, seam-side down.
Drizzle remaining enchilada sauce over enchiladas, then sprinkle cheese over top. Broil in the middle of the oven until cheese is melted and tortilla edges are slightly crispy, 3-4 min. (TIP: Keep an eye on enchiladas so they don't burn!)
Divide enchiladas between plates. Dollop sour cream over top.
