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
4 pièce(s)
Poitrines de poulet
227 g
Oignon rouge, tranché
2 pièce(s)
Poivron vert
3 cs
Assaisonnement mexicain
1 tasse(s)
Cheddar, râpé
3 pièce(s)
Crème sure
10 g
Coriandre
278 g
Archived
1 cs
Farine tout usage
(Contient Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
1 pièce(s)
Concentré de bouillon de poulet
Informations nutritionnelles
Instructions
Heat a medium pot over medium heat. Add 1 tbsp 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, 8-10 min. Remove from heat.
Meanwhile, wash and dry all produce.* Core, then cut the bell peppers into 1/4-inch strips. Roughly chop the cilantro. Pat the chicken dry with paper towels. Carefully slice into the centre of each chicken breast – parallel to the cutting board – cutting all the way through. Then thinly slice the chicken into 1/4-inch strips.
Heat a large non-stick pan over medium-high. When pan is hot, add 1 tbsp oil, then onion and peppers. Cook until peppers soften, 5-6 min. Transfer veggies to a plate. Add another 1 tbsp oil, then chicken and remaining Mexican seasoning. Cook until chicken is golden and cooked through, 4-5 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Return veggies to the pan. Stir in half the enchilada sauce.
Spray or wipe a 9x13-inch baking dish with 1 tbsp oil. On a clean work surface, place one tortilla. Top with 1/2 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 middle of the oven until the cheese has melted and the edges of the tortillas are slightly crispy, 2-3 min. (TIP: Keep an eye on the enchiladas so they do not burn!)
Dollop the sour cream over the enchiladas and sprinkle over the cilantro. Divide the enchiladas between plates.