Prep time 20 Mins Cooking time 40 mins - Great tasting easy to prepare with ingredients already in pantry and fridge
Pre heat th oven to 190c
Combine chicken with shallots, half the cheese and then season with salt & pepper to taste.
Heat the oil in a small frying pan over a medium heat.
Cook tortillas for 5 seconds on each side or until golden, drain on paper towel.
Divide the chicken mixture between the tortillas and roll up tightly.
Place them seam down in a 19cmx27cm ovenproof dish.
Place tomatoes.coriander leaves, chilli, garlic, cream into a food processor and process until smoth.Pour over enchiladas and sprinkle with remaining cheese.
Bake for 20 -25 mins or until cheese is golden and sauce is bubbling.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
FRESH GARDEN SALAD KEEPS THIS A LIGHT MEAL
Trending This Week