Here’s a recipe that’s sure to become a family favourite … Mexican Chicken Enchiladas! It’s delicious, full of veggies and easy to make. Enjoy!
Mexican Chicken Enchiladas …
Author: Mrs Organised
Cuisine: Mexican
Ingredients …
- 1 tablespoon olive oil
- 1 teaspoon garlic, crushed
- 1 medium brown onion, sliced
- 1 small red capsicum, diced
- 1 x 800g can crushed tomatoes
- 1 tablespoon brown vinegar
- ¾ cup chicken stock
- ½ teaspoon ground cumin
- ½ teaspoon chilli powder
- 1 teaspoon sugar
- 1 tablespoon dried oregano
- 2 cobs of corn, steamed and kernels removed
- 1 x 400g can black beans
- 600g chicken tenderloin, diced (bite-size pieces)
- 8 – 10 white tortillas
- 150g fetta, grated
- ½ cup fresh coriander, chopped
Method …
- Preheat oven to 180C and lightly spray a large ovenproof dish with cooking oil.
- In a large pan, add olive oil, garlic and brown onion and stir fry until onion is transparent.
- Add capsicum and cook for 2 – 3 minutes.
- Add crushed tomatoes, brown vinegar, chicken stock, cumin, chilli powder, sugar, oregano, corn and black beans and simmer gently for 30 minutes or until sauce has thickened.
- Once cooked, put aside approximately ⅓ of sauce mixture.
- Add chicken to remaining sauce and simmer until cooked.
- Divide chicken and sauce mixture evenly between the tortillas and roll to enclose the filling.
- Place filled tortillas in prepared dish, lining them up side by side. Spoon the left over sauce mixture evenly over the top of the tortillas and sprinkle with grated feta.
- Bake enchiladas for 30 – 35 minutes or until heated through. Remove from oven and serve topped with fresh coriander.
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