Baked Chicken Enchiladas with Tasty Cheese & Sour Cream
  • Prep time: 30 minutes
  • Calories: 700
The history of Enchiladas begins in Mexico, where the practice of rolling tortillas around meats and vegetables dates back to Mayan times. It was the Spanish conquistadors who coined the phrase, but the popularity of this iconic recipe has not diminished over nearly 2,000 years of cooking. In this recipe, the tortilla traps the flavour of chicken and spices.
Ingredients
  • 1 75g Pack of Baby Spinach
  • 6 of Flour Tortillas (8in)
  • 2 of Chicken Breast
  • 1 Tbsp of Chicken Enchilada Spice Mix
  • 90 g of Red Kidney Beans
  • 1 Cup of Tomato Salsa
  • 34 Cup of Tasty Cheese (grated)
  • 100 g of Sour Cream
  • 1 of Green Capsicum (small)
Recipe

Prepare Ingredients:

Preheat oven to 200°C. Roughly chop half the spinach then add to a large bowl (reserve the remainder for step 6). De-seed capsicum and cut into 1cm dice. Pat dry chicken with paper towel then cut into 1cm cubed pieces. Warm tortillas as per packet instructions.

Brown Chicken:

Place chicken and spice mix into a bowl and toss to thoroughly coat. In a medium pan over medium heat, add oil. When oil is shimmering, add the diced chicken and capsicum and season with salt and pepper. Cook, until browned, about 6-8 minutes. Taste and add more salt and pepper, only as needed.

Make Filling:

Rinse and drain red kidney beans. Add to the pan with chopped spinach. Add 12 the salsa and stir to combine.

Assemble & Bake Enchiladas:

Lay tortillas flat on a clean dry surface. Divide filling evenly among tortillas. Roll tortilla tightly around filling to create cylinders. Place seam-side down in an ovenproof dish, in a single layer. Spoon remaining salsa down the middle of enchiladas. Sprinkle over cheese. Bake until cheese is melted and enchiladas are warmed through, 8-10 minutes.

You Plate It:

Divide enchiladas evenly between plates. Season to taste. Serve with remaining spinach and sour cream on the side. Enjoy!