Easy Chicken Enchiladas
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 300 g Chicken breast (diced)
- 300 g Enchilada sauce
- 1 Onion (thinly sliced)
- 1 Green bell pepper (sliced)
- 1 Red bell pepper (sliced)
- 8 Mini flour tortillas
- 80 g Mature cheddar (grated)
- Fresh coriander (cilantro) (to serve (chopped))
Method
- Preheat your oven to 200โ/180ยฐC(fan)/400โ/Gas 6.
- Heat 1 tbsp Olive oil a pan and add 300 g Chicken breast, 1 Onion, 1 Green bell pepper and 1 Red bell pepper and cook for 5-8 minutes minutes, stirring often.
- Stir in half the 300 g Enchilada sauce and cook for a further 2 minutes.
- Take 8 Mini flour tortillas, divide the chicken and pepper mix between them and roll up and put in a baking dish.
- Pour the other half of the enchilada sauce over the rolled tortillas and then sprinkle over 80 g Mature cheddar.
- Bake for 20 minutes, until the cheese starts to brown. Sprinkle with Fresh coriander (cilantro) before serving.