CHICKEN ENCHILADA BAKE
COOKBOOK: Super Food Ideas March 2011
Here is a recipe that a beginner would love to make. Buy a cooked chicken and shred for the enchilada fill and the rest is very easy. A great way to have dinner prepared in no time and do make more than one tray, I did & it was just as delicious the following day!
PLEASE NOTE: Due to the many mouths that I feed, I always triple the volume of ingredients in all the recipes.
1 tablespoon of oil
1 medium red onion, sliced thinly
1 red chilli, sliced
1 garlic clove, chopped
1 teaspoon cumin
Salt & pepper
810g can diced tomato
2 shallots, sliced
4 cups cooked shredded chicken
250g sour cream
2 cups tasty grated cheese + 1 extra cup
Preheat oven at 180C
Heat oil in frying pan add garlic, chilli, onion and cook for a few minutes or until softened. Add cumin and stir. Add diced tomatoes. Add 3/4 shallots. Bring to boil and simmer for 12-15mins until thickened.Add salt and pepper.
Place chicken, sour cream and 2 cups of cheese and mix well.
Take a tortilla and add in the centre lengthways 2 tablespoons of chicken mixture. Roll tortilla to enclose filling. Place seam side down. Repeat with the remaining tortillas and chicken.
In a casserole pan, add to the base 3/4 of the tomato mixture. Spread evenly to cover the full base. Place the tortillas in a row over the tomato mixture. Top with extra tomato mixture, extra cheese and sprinkle some shallots. Bake in oven for approx 25mins or until cheese has melted.