Turn up the flavour and bring the taste of Mexico to your table
with this fun, family favourite recipe. This delicious and
easy mid-week meal will be a guaranteed hit that everyone will
enjoy. Accompany these Chicken and Cheese Enchiladas with a
fresh garden salad and you have the makings for a fun and healthy
family dinner.
Ingredients
Method
Preheat the oven to 180˚C.
Heat the olive oil in a frying pan. Add the chicken and brown
over medium heat. Remove the chicken and set aside.
Add the onion to the pan and cook over medium heat until the
onion is soft. Add the Gregg's Crushed Garlic and cook for 1
minute and following this, add the Gregg's Mexican Seasoning and
cook for a further minute. Add the tomato puree and water and bring
to the boil. Simmer for 2 minutes.
Place half of the tomato puree mixture into a bowl and set
aside.
Add the chicken back to the pan and simmer for 5 minutes or
until the chicken is just cooked.
Brush some of the reserved sauce onto each tortilla then place
about 2 tablespoons of the chicken mixture on one side. Roll up and
place in a lightly greased oven proof dish. Brush any remaining
sauce on the top of the enchiladas then sprinkle with the grated
cheese.
Bake in the preheated oven for 15 to 20 minutes or until the top
is golden and enchiladas are heated through.