Cheesy Chicken Enchiladas
with Sour Cream and Cilantro
Enchiladas - what could be more fun? Take one part smoky, tender chicken, one part melted cheesy goodness and top with a generous dollop of sour cream. Let the whole family chip in to make this easy-to-make Mexican-inspired feast.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Red Onion
1 unit(s)
Green Bell Pepper
1 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
½ cup
Cheddar Cheese, shredded
2 unit(s)
Sour Cream
(Contains Milk)
7 g
Cilantro
6 unit(s)
Flour Tortillas
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
¼ tsp
Salt and Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then 1/2 tbsp flour (dbl for 4ppl). Stir together. Add Mexican seasoning, broth concentrate and 1/2 cup water (dbl for 4ppl). Bring to a boil then reduce the heat to medium-low. Simmer, until sauce is slightly thickened, 4-6 min. Remove from heat.
Core, then cut bell peppers into 1/4-inch strips. Roughly chop cilantro. Peel, halve, then chop half the onion into 1/4-inch pieces (whole onion for 4ppl). Working on a second cutting board, pat chicken dry with paper towel. Carefully slice into the centre of each chicken breast, parallel to the cutting board, cutting all the way through. Thinly slice chicken into 1/4-inch strips.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then onions and peppers. Cook, stirring often, until peppers soften, 5-6 min. Transfer veggies to a plate. Add another 1 tbsp oil (dbl for 4ppl), then chicken. Season with salt and pepper. Cook, stirring occasionally, until chicken is golden and cooked through, 4-5 min.** Return veggies to the pan. Stir in half the enchilada sauce.
Lightly oil an 8x8-inch baking dish (9x13-inch for 4ppl) with 1/2 tbsp oil (dbl for 4ppl). Place tortillas on a clean work surface. Divide the chicken mixture between tortillas. Roll up to close and place, seam-side down, in the prepared baking dish.
Drizzle tops of enchiladas with remaining enchilada sauce and sprinkle over cheese. Broil in the middle of the oven, until cheese melts and edges of tortillas are slightly crispy, 3-4 min. (TIP: Keep an eye on enchiladas so they do not burn!)
Divide enchiladas between plates. Dollop with sour cream and sprinkle over cilantro.