A full flavoured dish that will bring lots of smiles. These chicken enchiladas feature our tender chargrilled chicken breast in a creamy sour cream sauce, combined with cheese and sweet corn, all wrapped up in soft tortilla wraps and topped with... Yes, you’ve guessed it, even more cheese!
It’s the ideal meal for any day of the week, whether you want to rustle up a quick dish for family dinner or enjoy something a little homemade and scrumptious for lunch. Simply pop it in the oven and voila, a delicious Mexican chicken enchiladas recipe made with love.
Preparation
Pre-heat the oven to 180°C.
Place the chicken chargrills into the oven for the recommended time found on the back of the packet.
Place the onions, peppers in a saucepan until soft, then add the sour cream and cheese until the cheese melts.
Stir in tomato sauce and water until evenly distributed, then slice the cooked chargrills and add to the mix.
Season to taste with a little salt, and as much black pepper as you like!
Split the filling evenly between the wraps and place in a dish topped with more tomato sauce and cheese (any left over filling will keep in the fridge for a couple of days)
Place back into the oven for 15 mins, to melt the gooey golden cheese. Then you’re ready to serve.
