Four cheese chicken enchiladas

Name: Four cheese chicken enchiladas
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. vegetable oil; 1 red onion, sliced; 1 yellow pepper and 1 red pepper, cut into 1cm (1/2in) strips; 1 tbsp. sliced green jalapeños, chopped, optional; 2 garlic cloves, crushed; 1 tsp. each ground cumin and ground coriander; 1 tbsp. chipotle paste; 1 - 1 1/2 tsp cider vinegar; 300 mL (10 fl oz (½ pint)) passata; 2 cooked chicken breasts, skin removed; 75g (3oz) full-fat cream cheese; 8 flour tortillas; 75g (3oz) each grated cheddar, grated gruyere and grated mozzarella; Small handful fresh coriander leaves, roughly chopped; salsa; sour cream; lime wedges

Using cooked chicken breasts makes these easy chicken enchiladas super simple to put together.

By Ailsa BurtPublished: 14 June 2018

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Yields:

4 serving(s)

Prep Time:

40 mins

Cook Time:

1 hr

Total Time:

1 hr 40 mins

Cal/Serv:

691

Ingredients

1 Tbsp.
vegetable oil
1
red onion, sliced
1
yellow pepper and 1 red pepper, cut into 1cm (1/2in) strips
1 Tbsp.
sliced green jalapeños, chopped, optional
2
garlic cloves, crushed
1 tsp.
each ground cumin and ground coriander
1 Tbsp.
chipotle paste
1 - 1 1/2 tsp cider vinegar
300 ml
(10 fl oz (½ pint)) passata
2
cooked chicken breasts, skin removed
75g (3oz) full-fat cream cheese
8
flour tortillas
75g (3oz) each grated cheddar, grated gruyere and grated mozzarella
Small handful fresh coriander leaves, roughly chopped

TO SERVE

salsa
sour cream
lime wedges

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan) mark 4. Heat the oil in a large non-stick frying pan and gently fry onion for 5min to soften slightly, then add the peppers and the jalapenos, if using, and turn the heat to high. Cook for a further 5min, or until the peppers are softened and golden. Stir in the garlic, cumin, coriander and chipotle paste. Add the cider vinegar and bubble for a min, then pour in the passata, bring to the boil and simmer for about 6min, or until thickened.
2. Step 2
  Shred chicken breasts with two forks and stir into the passata mixture. Season with salt and pepper, to taste.
3. Step 3
  Spread an eighth of the cream cheese evenly over each tortilla. In a bowl, stir together the grated cheeses, reserve a couple of handfuls, then equally divide the rest among the 8 tortillas. Reserve a couple of large spoonfuls of chicken mixture, then divide the rest equally among the tortillas, spooning it in a line down the centre of each.
4. Step 4
  Roll up the tortillas tightly and put side by side in a large baking dish. Spoon over the remaining sauce and sprinkle over the remaining grated cheese. Cook in the oven for 20-25min, until golden.
5. Step 5
  Remove from the oven and sprinkle over the coriander. Serve with salsa, sour cream and lime wedges.