
CHICKEN ENCHILADAS

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One of our favourite meals is tacos and we have them regularly in our house. It does mean however that we rarely cook any other Mexican style dishes because as soon as I mention something similar but new, my husband and daughter ask for tacos and I cannot resist either! I did put my foot down last Sunday though and we cooked these chicken enchiladas from Olive magazine. They took around an hour and I also made guacamole on the side.
ingredients
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serves: 3-4
1 tbsp of olive oil
1 red onion, finely chopped
1 clove garlic chopped
Pickled jalapeños, finely chopped *
400 g tin of chopped tomatoes
6 corn tortillas
400 g cheddar cheese, grated
2 cooked chicken breasts, shredded (or you could use the equivalent amount of leftover roast chicken)
small A bunch of coriander, chopped (ours came from the garden and wasn't too sprightly)!
400 g tin of refried beans
200 ml sour cream to serve
Guacamole to serve
Servings Per Recipe: 3
Amount per Serving
Calories: 937
- Total Fat: 58.1 g
- Saturated Fat: 33 g
- Trans Fat: 0 g
- Cholesterol: 209.4 mg
- Sodium: 1176 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 5.2 g
- Sugars: 6.9 g
- Protein: 60.1 g
preparation

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