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 for this Mexican-inspired feast.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Hauts de cuisse de poulet
227 g
Oignon rouge, tranché
2 pièce(s)
Poivron vert
3 cs
Assaisonnement mexicain
(Peut contenir Arachides, Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde)
1 tasse(s)
Cheddar, râpé
3 pièce(s)
Crème sure
10 g
Coriandre
278 g
Archived
1 cs
Farine tout usage
(Contient Blé)
1 pièce(s)
Concentré de bouillon de poulet
Informations nutritionnelles
Instructions
Heat a medium pot over medium heat. Add a drizzle of oil, then sprinkle over the flour. Stir together. Add 2 tbsp Mexican seasoning, broth concentrate and 1 cup water. Bring to a boil, then reduce the heat to medium-low. Simmer until the sauce is slightly thickened, 10-12 min.
Meanwhile, wash and dry all produce.* Core, then cut the bell peppers into 1/4-inch strips. Roughly chop the cilantro. Pat the chicken thighs dry with paper towels. Cut the chicken thighs into 1-inch cubes.
Heat a large non-stick pan over medium-high. Add a drizzle of oil, then the onion and peppers. Cook until the onions soften, 4-5 min. Add the chicken and remaining Mexican seasoning. Cook until the chicken is golden-brown and cooked through, 4-5 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**) Stir in half the enchilada sauce.
Spray or wipe a 9x13-inch baking dish with some oil. Place one tortilla on your cutting board. Top with 1/4 cup chicken mixture. Roll up to close and place, seam side down, in the prepared baking dish. Repeat with the remaining tortillas and the chicken mixture.
Drizzle the tops of the enchiladas with the remaining enchilada sauce and sprinkle over the cheese. Broil in the centre of the oven until the cheese has melted and the edges of the tortillas are slightly crispy, 3-4 min.
Dollop the enchiladas with the sour cream and sprinkle with the cilantro. Divide the enchiladas between plates.