About this recipe:This is a quick and easy recipe. Good for quick suppers.
4 skinless, boneless chicken breast fillets
1 onion, chopped
225ml soured cream
125g grated Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 tablespoon chilli powder
5 tablespoons chopped green pepper
1 clove garlic, minced
8 flour tortillas
300g salsa or enchilada sauce
85g grated Cheddar cheese
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Method Prep:30min › Cook:30min › Extra time:30min › Ready in:1hr30min
Preheat oven to 180 C / Gas 4.
In a medium, non-stick frying pan over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the pan. Add the onion, soured cream, 125gCheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, passata, water, chilli powder, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 22x33cm / 9x13 in baking dish. Cover with salsa or enchilada sauce and 85g Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.