Okay, so probably not technically enchiladas, but it’s what we call them since they have enchilada sauce on them and we don’t know another name for the dish. They are warm, flavorful and go well with a side of re-fried beans and guacamole (or just fresh slices of avocado)
Cheesy Chicken Enchiladas
- 2 cooked chicken breasts
- 1 container of sour cream (500ml)
- 3 spring onions
- 2 cloves of garlic
- 2 tsp chili powder
- 1 tsp cayenne powder
- 1/4 tbsp canned diced green chilies
- 250g of grated cheese
- salt and pepper
- package of flour tortillas
- jar of enchilada sauce
You can cook the chicken breasts in a pot of low sodium chicken broth, you can grill them or even buy those pre-cooked rotisserie chickens from the grocery store on your way home, but it is also a great use of leftover chicken (or turkey from the holidays).
- Once cooled, shred the chicken and dump it in a mixing bowl. You can chop or dice it, but the texture won’t be the same
- Sour cream. Dump it all in the mixing bowl too
- Chop up the spring onions and push your garlic through a garlic press, then add them along with the green chilies to the mixing bowl
- Add the ground chili, cayenne, salt and pepper. How much salt and pepper? That’s up to you, some people love pepper more than others and some people need to reduce their salt intake.
- Mix everything well
- Add 3/4 of the shredded cheese (I like to use medium cheddar, but you can use whichever you prefer, so long as it shreds and melts nicely)
- Mix it all up again
- Line the bottom of a baking dish with parchment paper (the enchiladas can stick to the bottom otherwise)
- Lay out your tortillas and spoon a quantity of the mixture onto each. How much will depend on the size of your tortillas but basically you want to be able to roll them up so that the edges overlap about two inches and the enchiladas look nice and fat. You don’t need to fold in the ends.
- As you roll each one, place them side by side in the baking dish.
- Once you have used all your mixture, pour the enchilada sauce over the rolled tortillas. They don’t have to be swimming in the sauce, but you want to coat the top sides of them nicely.
- Take remainder of the cheese and sprinkle it across the middle of your enchiladas.
- Place the baking dish in the oven at 350 for between 40 and 45 minutes. depending on how thick you make them. You want the cheese outside to be nice and golden and the enchiladas warmed all the way through.
I’d let them rest a bit before eating or you’ll burn your mouth. You can adjust the quantities of any of the seasoning (to be honest I don’t measure, I just eyeball it) but don’t omit any of them. A few times we’ve forgotten the garlic or the canned chilies and even though there isn’t much of them in the mix, the complete absence is noticeable.