Chicken Enchiladas

Now here's a Mexican dish for you to try!

Chicken Enchiladas are rolled tortillas with chicken and a creamy, tangy sauce made up of tomato sauce and sour cream. It is topped with cheese, and sometimes with a dollop of sour cream. Just thinking about this makes my mouth water!

One serving is actually quite big, and a person can be really full from eating it. But it's well-worth it!

If you don't have that many people to serve, you can either lessen the ingredients or you can keep it in the freezer or fridge. Not with the tortillas though, as they taste different after it has been refrigerated. What you can do is just keep the sauce in a container and thaw it when you want to eat it, re-heat it in a pan and then add it to a rolled tortilla and bake it.

In the freezer I guess it would last a long time, maybe up to a month? But in the fridge, it may last up to two days. But make sure you really heat it through before you bake them.

Well, here's how to do it!


Ingredients:

4 skinless, boneless chicken breast halves
1 onion, chopped 250 g sour cream (which is about 1 tub)
1 cup shredded Cheddar cheese
1 tbsp dried parsley
1/2 tbsp dried oregano
1/2 ground black pepper
1/2 salt (optional)
1 (15 ounce) can tomato sauce
1/2 water (this amount may change depending on the consistency of your sour cream)
1 tbsp chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas (I used garlic tortillas for this. very nice!)
1 (12 ounce) jar taco sauce
1 cup shredded Cheddar cheese for topping and 1 cup shredded mozzarella cheese for topping, mixed together.

Makes about 8 servings


Instructions:

Preheat your oven to 175 degrees Celsius.


In a non-stick pan on medium heat, cook the breast halves until it's no longer pink. Drain the excess fat in the pan.



You have to cube the chicken up and return it to the pan. I guess this helps retain the juices in the chicken, otherwise it would be too dry.


Add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. Stir through until the cheese melts, and stir frequently as you don't want to let it come to a boil. This will, apparently, curdle the sour cream a little.


Lastly add in tomato sauce, chili powder, green pepper, garlic, with an optional of salt if you need it, and water.


Now be careful when adding water to it. I recommend don't add it if you don't need to, because it's not like you're going to boil all the water off. The consistency is supposed to be thick. Don't make the same mistake I keep making because I keep forgetting hahaha.

Put even amounts of the mixture into the tortillas. You may need a toothpick to keep the flaps from opening out again. In which case, just stick it into the top of it, but careful not to drive the toothpick all the way to the bottom. You don't exactly want to put a hole in the bottom and let the juices ooze out later on.


Line them in a greased baking tray/dish. Cover with taco sauce and the cheddar and mozzarella cheese mix. Bake it for about 20 minutes.

Make sure to cool 10 minutes before serving. Really. This step is very important. You'll thank me later!


Serve, and enjoy! :D