About this recipe:Kids love it! Mild (not spicy) yet flavourful enchiladas.
300g cubed, cooked chicken meat
50g chopped onion
400g grated Cheddar cheese
250ml soured cream
8 flour tortillas
300g chopped tomatoes
70 black olives
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Lightly grease a 22x33cm / 9x13 inch baking dish.
In a medium bowl, mix the chicken, onion, 1/4 of the Cheddar cheese and 175ml of the soured cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
In a saucepan over low heat, melt together the remaining Cheddar cheese and soured cream. Pour over the enchiladas, and top with tomatoes and olives.
Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly.
Amazing, simple, delicious and flavourful.
I personalised mine by including Mozzarella in both the sauce and the filling which made them a little juicier and more stringy which is something I prefer.
In addition I used Quorn instead of chicken since I had no meat in the house. Cooked following the directions in this recipe, it makes it ideal for vegetarians too!
Thank you for sharing this recipe! - 19 Sep 2011