Enchiladas – what could be more fun? Take one part smoky tender chicken, one part melted cheesy goodness and top with fresh, green coriander. Of course, we don’t want things to get too hot around here, so serve with a generous dollop of sour cream. Let everyone chip in to get this authentic favourite on the table.
mild Mexican spice blend
(ContainsGluten,May contain traces of allergens)
light sour cream
(ContainsMilk,May contain traces of allergens)
Preheat the oven to 200°C/180°C fan-forced. Lightly grease a baking dish. To prepare the ingredients, cut the chicken thighs into 3 cm pieces. Finely slice the red onion, dice the green capsicum and grate the Cheddar cheese. Pick the coriander leaves.
Heat the olive oil in a medium frying pan over a medium-high heat. Add the chicken thighs and cook, stirring, for 3-4 minutes or until browned. Remove from the pan. Add the red onion and green capsicum and cook, stirring, for 3 minutes or until the onion is soft. Add the Mexican spice mix and cook, stirring, for 1 minute or until fragrant. Add the water and half of the enchilada sauce and stir to combine. Return the chicken to the pan. Bring to a boil and then reduce the heat to medium-low and simmer for 10 minutes or until the chicken is cooked through and the sauce has thickened.
Place one flour tortilla on a flat surface. Top with 1⁄4 cup of the chicken mixture. Roll up to close and place, seam side down, in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture. Top the enchiladas with the remaining enchilada sauce and sprinkle with the Cheddar cheese. Place in the oven for 10 minutes, or until the cheese has melted.
To serve, divide the enchiladas between plates. Dollop with the light sour cream and garnish with coriander leaves.