Prep 30 mins
Cook 25 mins
I adapted this from a recipe I saw on TV many years ago, which used egg and sour cream as the filling. This is a big family favourite, which is easily adapted by adjusting the heat of the enchilada sauce (I like to use Texas Red Enchilada Sauce #42094)
- 500 g chicken breasts, cut into bite-size pieces
- 250 g sour cream
- 1⁄2 bunch coriander (about 1/4 cup) or 1⁄2 bunch cilantro, finely chopped (about 1/4 cup)
- 1⁄2 bunch chives, finely chopped (about 1/4 cup)
- 8 corn tortillas, warmed
- 200 ml enchilada sauce, warmed
- 1 cup mozzarella cheese, shredded
- Fry the chicken breast pieces in a little olive oil and butter until almost cooked through. Put the chicken in a heatproof bowl to cool.
- Once the chicken has cooled, add the chopped coriander and chives and the sour cream to the chicken and mix all together.
- Preheat the oven to 200C/400°F.
- Using a 9" x 13" oven dish, spoon a little enchilada sauce into the bottom of the dish.
- Spoon a couple of tablespoons of chicken mix onto each tortilla and roll up, placing each rolled enchilada into the oven dish, seam side down.
- Once the oven dish is full, pour the rest of the enchilada sauce over the top and then sprinkle generously with the shredded mozzarella.
- Place the dish in the oven for 25-30 minutes until enchiladas are done.
These came out creamy and tasty! I left out the cilantro (personal preference) but otherwise made as written. I seasoned the chicken with taco seasoning and then baked in the oven before dicing it up. Made this with bottled enchilada sauce from Trader Joe's. Made for Fall 2012 PAC.
Gotta make these Yum ~!!
Very good recipe. I used the remaining of fresh chives I had from my garden since the nights have begin to freeze. I used Enchilada Sauce for the enchilada sauce. Next time I'll use less cilantro since this is quite overpowering. Thanks Dottygumdrop :) Made for PAC Fall 2011