Monday, June 9, 2008

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas
From: Dottygumdrop

1 generous pound of chicken boobs, diced
8oz sour cream
1 bunch of coriander leaves (aka cilantro), finely chopped
8 tortillas (flour or corn, your choice - I use Tumaro's gourmet chipotle chili and peppers tortillas)
1 tin of enchilada sauce (I use Hatch's Medium spicy sauce)
1/2 cup of shredded cheese (cheddar or mozzarella work best for me)

Fry the chicken boobie pieces until browned, seasoning with a little black pepper, then place in a heatproof dish to cool for a while. Meantime pre-heat your oven to 200C (400F).

Once the chicken has cooled a little (about 10 minutes should do it), stir in the sour cream and the coriander/cilantro until well-mixed. Take out a lasagne dish (13" x 9", I guess). Now lay out your stack of tortillas (warm them a little in the microwave, if they are stiff). Spoon a generous spoonful of chicken mix into the middle of a tortilla and roll it up, placing it into the lasagne dish. Repeat until all of your tortillas are filled, wrapped and nestled together in the dish.

Now sprinkle a little cheese over the tortillas, then pour on the enchilada sauce (I use about 3/4 of the can of sauce, but you pour on however much you like). Top with the rest of the cheese, then bake in the oven for about 30 minutes. Serve with a fresh green salad! 2 tortillas with salad should feed 1 person (unless it's my husband, who forgot to eat lunch, in which case he will eat 4 and ignore the salad altogether)!

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