Mexican-style chicken enchiladas

Name: Mexican-style chicken enchiladas
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 ½ cups Sour cream, light; 3 Spring onions, finely diced; ¼ cup Coriander, leaves and stalks, chopped; 1 tsp Chilli, diced; 1 tsp Ground cumin; 8 Tortilla wraps, small; 2 cloves Garlic, crushed; 1 Tbsp Canola oil; 400 g Chicken, boneless, cut into thin strips (Main); 1 cup Cheese, crumbled feta or grated cheddar; 1 cup Salsa, tomato; 1 handful Coriander

30 min

for 4 people

Jan Bilton

Food writer and cookbook author.

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Ingredients

1 ½ cups	Sour cream, light
3	Spring onions, finely diced
¼ cup	Coriander, leaves and stalks, chopped
1 tsp	Chilli, diced
1 tsp	Ground cumin
8	Tortilla wraps, small
2 cloves	Garlic, crushed
1 Tbsp	Canola oil
400 g	Chicken, boneless, cut into thin strips (Main)

Topping

1 cup	Cheese, crumbled feta or grated cheddar
1 cup	Salsa, tomato
1 handful	Coriander

Directions

Preheat the oven to 180C.
Combine the sour cream, spring onions, coriander, chilli and cumin.
Heat the oil in a non-stick frying pan. Saute the chicken and garlic for about four minutes, until the chicken is cooked.
To soften the tortillas, heat for about 40 seconds in the microwave or wrapped in foil in a steamer.
Place the chicken down the centre of each tortilla. Top with the sour cream mixture, then roll up and place seam-side down in a lightly greased 27cm x 23cm baking dish. Sprinkle with the cheese, cover with foil and bake for 30 minutes or until bubbly. Spoon the salsa down the centre of the enchiladas and garnish with coriander.