Mexican Chicken Enchiladas …

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 …
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 …
  1. Preheat oven to 180C and lightly spray a large ovenproof dish with cooking oil.
  2. In a large pan, add olive oil, garlic and brown onion and stir fry until onion is transparent.
  3. Add capsicum and cook for 2 – 3 minutes.
  4. 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.
  5. Once cooked, put aside approximately ⅓ of sauce mixture.
  6. Add chicken to remaining sauce and simmer until cooked.
  7. Divide chicken and sauce mixture evenly between the tortillas and roll to enclose the filling.
  8. 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.
  9. Bake enchiladas for 30 – 35 minutes or until heated through. Remove from oven and serve topped with fresh coriander.

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