I love making these cheesy baked enchiladas and Mexican style food in general (Ryan makes the best bean burritos!).
This quick and easy recipe will serve 4, but you can also have some as left overs. I have taken some to work with me in the past.
Side note: I need prettier or non black baking dishes…
You will need
- 8 Soft Corn Tortillas
- 500g tender chicken breast
- 150g grated cheese
- Red enchilada sauce (store bought or make your own: I recommend Gimme some Oven’s sauce recipe)
Preheat the oven to 180°C (160°C for fan assisted ovens), gas mark 4.
Slice the chicken into thin strips.
Pan fry the chicken in oil on a medium heat until it’s cooked right through.
In a bowl, prepare the Enchilada Mix according to pack instructions (usually combining 2 sachets of tomato sauce with 150ml hot water) or make your own.
Pour half of the mixture over the chicken, add half the grated cheese.
Microwave the Soft Corn Tortillas on full power for 35-40 seconds or heat in the oven following the pack instructions.
Spoon the filling onto the middle of the warm tortillas, wrap them up and lay them folded side down onto a lightly greased baking dish / tray.
Pour over the remaining sauce and sprinkle on the rest of the grated cheese.
Bake in a pre-heated oven for 10 minutes, until the cheese is golden and bubbling.