CHEESY CHICKEN ENCHILADAS RECIPES

Steps:

• These cheesy enchiladas are quick and easy, just crank the oven to 180°C (Gas Stop 4)
• Slice the tender chicken into thin strips.
• Get the pan sizzling hot and add a splash of oil. Throw in the tender chicken strips and stir-fry over a medium heat until it’s golden, juicy and cooked right through.
• In a bowl, stir up the Enchilada Spice Mix with both parts of the Tomato Sauce sachet and 150 ml hot water.
• Pour half of the mixture over the chicken, add half the grated cheese and stir it up.
• Pierce the packaging of the Soft Corn Tortillas and microwave on full power for 35-40 seconds or heat in the oven following the pack instructions. Keep them covered until ready to serve.
• Now, spoon the filling onto the middle of the warm tortillas, wrap them up and lay them folded side down onto a lightly greased baking dish.
• Pour over the remaining sauce and sprinkle on the rest of the grated cheese.
• Bake in a pre-heated oven for 10 minutes, until the cheese is golden and bubbling.
• Take out the piping hot cheesy enchiladas, gather up all your hungry guests and get stuck in together!

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.