Chicken Enchiladas With Guacamole And Sour Cream Recipe

Name: Chicken Enchiladas With Guacamole And Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g chicken breast fillets, cut into strips; 4 tbsp oil; 2 None red onions, peeled and cut into rings; 2 None green chillies, cut into rings; 2 cloves garlic, peeled and finely chopped; 1 tsp sugar; 1 None red pepper, deseeded and chopped; 198 g can sweet corn; 400 g can chopped tomatoes; 1/2 tsp Mexican seasoning mix; 4 None flour tortillas; 200 ml soured cream; 100 g Cheddar, grated; 1 None avocado, peeled, 1/2 roughly chopped, 1/2 finely diced; 3-4 tbsp lemon juice (according to taste); 15 g fresh flat-leaf parsley, finely chopped

Servings: persons

350 g chicken breast fillets, cut into strips
4 tbsp oil
2 None red onions, peeled and cut into rings
2 None green chillies, cut into rings
2 cloves garlic, peeled and finely chopped
1 tsp sugar
1 None red pepper, deseeded and chopped
198 g can sweet corn
400 g can chopped tomatoes
1/2 tsp Mexican seasoning mix
4 None flour tortillas
200 ml soured cream
100 g Cheddar, grated
1 None avocado, peeled, 1/2 roughly chopped, 1/2 finely diced
3-4 tbsp lemon juice (according to taste)
15 g fresh flat-leaf parsley, finely chopped

1
Preheat the oven to 400u00b0F. Season the chicken. Heat 2 tbsp oil in a pan and saute the chicken for 4 mins, turning. Remove from the pan, add 2 tbsp oil then add the onions, chilies and half the garlic, sprinkle with the sugar and saute for 2 mins. Add the chicken, bell pepper, corn and tomatoes and cook for 5 mins. Add the Mexican seasoning and season to taste. In a separate pan, dry toast the tortillas for 15 seconds on each side. Spoon the chicken mixture into the center of the tortillas and roll up. Place in an ovenproof serving dish, spread 1/2 of the sour cream over the top then sprinkle with the cheese. Bake for 20 mins.
2
For the guacamole, place the roughly chopped avocado in a blender with the lemon juice and remaining garlic and puree. Fold in the finely diced avocado and season to taste.
3
Sprinkle the parsley over the enchiladas and serve with the guacamole and remaining sour cream.

1032

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 350 g chicken breast fillets, cut into strips, 4 tbsp oil, 2 None red onions, peeled and cut into rings, 2 None green chillies, cut into rings, and more.

Yes, Chicken Enchiladas With Guacamole And Sour Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Enchiladas With Guacamole And Sour Cream

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