About this recipe:A simple, yet delicious Mexican inspired casserole. Shredded chicken, Cheddar and green chillies are rolled with flour tortillas, then topped with a creamy cheese sauce, before being baked to perfection.
8 skinless, boneless chicken breast fillets
225g grated Cheddar cheese
1/2 (130g) tin chopped green chillies, drained
24 flour tortillas
2 (295g) tins cream of chicken condensed soup
500ml single cream
250ml chicken stock
225g grated Cheddar cheese, divided
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Preheat oven to 180 C / Gas 4. Grease a 28x38cm or similar sized baking dish.
Place the chicken breasts in a saucepan with enough water to barely cover; bring to the boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the centre, about 15 minutes. Remove from the pan, drain and shred with two forks. Place the shredded chicken into a bowl and mix with 225g Cheddar cheese and tinned green chillies.
Spoon about 3 tablespoons of chicken mixture in a line down the centre of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
In a bowl, whisk together the soup, single cream, chicken stock and about 1/3 of the remaining Cheddar cheese. Pour the sauce over the enchiladas, sprinkle remaining Cheddar cheese over the casserole and let stand for 10 to 15 minutes.
Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.
Tinned chopped chillies can be purchased online or in speciality stores. Alternatively, you could use fresh chillies to taste.
I was mistrustful of the condensed chicken soup sauce! But I was reassured it tasted fine (I'm vegetarian). Easy recipe to adapt - I added tomatoes, red peppers, sweetcorn, onion and red kidney beans to the filling. Good basic recipe - hard to go wrong. - 20 Dec 2013