Chicken Enchiladas

This is a great chicken enchilada recipe I found this one the other day, I had made BBQ chicken quesadillas the day before and still had some BBQ chicken to use up and of course all the salsa, sour cream etc.. as well. I found this one and thought I would try it and I have to say it was very good. I served over Mexican style rice I did not have any jalapeno pepper so just subbed a regular green chili, I also did not top with diced tomato as I did not have any I just topped with some salsa and sour cream. The original recipe was for a low fat version using lower fat sour cream and cheese I did not make with these as low fat, if you want to see more photos or reviews of this recipe please click here.

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Ingredients

1 3/4 Cups sour cream
2 Small green onions, chopped
1/3 Cup minced fresh coriander
1 Tablespoon minced fresh jalapeno pepper
1 Teaspoon ground cumin (or to taste)
1 Tablespoon oil
1 Whole BBQ chicken
1 Tablespoon fresh minced garlic (or to suit taste)
8 (6 inch) flour tortillas
2 Cups shredded cheddar cheese
1 1/2 Cups bottled chunky salsa (medium or hot)

Method

1. Set oven to 350 degrees.

2. Lightly oil a baking dish.

3. Shred chicken from bones

4. In a pan heat the oil, add green onions, garlic, jalapeno peppers, cook until onion softens.

5. Add chicken sour cream, cumin, coriander and about 4 tablespoons salsa or to your liking, stir to combine.

6. Divide the chicken mixture among the 8 tortillas, placing it down the center of the tortillas.

7. Roll them up, and place them seam-side down in the baking dish.

8. Sprinkle with the grated cheese.

9. Bake for 15-20 minutes, or until hot and bubbly.

10. Remove from the oven, top with extra salsa and sour cream.

All photos taken by me unless otherwise stated.