Sunday, March 7, 2010
20100307 Chicken Enchiladas
(SOURCE: A friend)
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
460g shredded, cooked chicken
1/2 cup chopped coriander
1 pickled jalapenos, finely chopped
1/4 tsp salt
1 bottle red taco sauce
240g creme fraiche
8 flour tortillas
1 1/2 cup (about 165g) grated cheddar
1. Heat oven to 175 degree C. In a small bowl, combine taco sauce and creme fraiche. Spread 1/3 cup cream and salsa mixture onto bottom of baking dish.
2. Saute onion and garlic in olive oil until onion is tender. Stir in chicken, pepper, coriander, and salt.
3. Gently heat each tortilla in a non stick skillet for 5 seconds. Spoon chicken mixture into the tortilla, top with 1 tbsp of cheese, roll up. Place enchiladas seem side down into baking dish.
4. Pour remaining cream and taco sauce mixture on top. Cover with foil and bake for 20 minutes. Then uncover, sprinkle with remaining 1 cup cheese, and bake for 5 minutes until cheese is melted.