Chicken Enchiladas
Kayla LaManna
6
10 minutes
30 minutes
Dinner, Meat, Nourishing & Quick
Saucy, cheesy and packed with tender chicken, these enchiladas are proper comfort food made for sharing. Loaded chicken enchiladas baked until bubbling and golden, finished with my creamy chipotle lime sauce.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 red onion, diced
- 3 garlic cloves, finely chopped
- 2 tablespoons taco seasoning
- 2 tablespoons tomato paste
- 1 red capsicum, diced
- 1 corn cob kernels removed, approximately 1 cup
- 1 cup black beans, drained and rinsed
- 3 large tomatoes, diced
- 500 ml passata
- ⅓ cup jarred jalapeños, roughly chopped
- 1 roast chicken, meat shredded
- Juice of 1 lime
- 2 cups grated cheese
- extra virgin olive oil for the baking dish
- 8–10 small tortillas
Chipotle Lime Sauce
- ½ cup Greek yoghurt
- ½ cup sour cream
- Juice of 1 lime
- 1–2 teaspoons chipotle
- Pinch Salt
To serve
- Smashed avocado
- Fresh coriander
- Jalapeños
- Lime wedges
Directions
Preheat the oven to 200 degrees Celsius.
Heat the olive oil in a large frying pan over medium heat. Add the onion and cook until softened.
Add the garlic, taco seasoning and tomato paste and cook for 1–2 minutes until fragrant.
Add the capsicum, corn and black beans and cook for a further few minutes.
Add the diced tomatoes, most of the passata and jalapeños. Stir well and simmer until the vegetables have softened and the sauce has thickened slightly.
Add the shredded chicken and juice of 1 lime and stir until everything is well combined.
Drizzle a little olive oil into the base of a large baking dish and spoon over a thin layer of the remaining passata.
Spoon the chicken mixture into each tortilla, add a little grated cheese and roll tightly. Place seam-side down in the baking dish.
Spoon the remaining sauce over the enchiladas and top generously with grated cheese.
Bake for 15–20 minutes, or until bubbling and golden.
To make the sauce, combine the Greek yoghurt, sour cream, lime juice, chipotle and salt.
Serve the enchiladas with the creamy chipotle lime sauce, smashed avocado, coriander, jalapeños and lime.
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