Chicken Enchiladas With Guacamole And Sour Cream

Name: Chicken Enchiladas With Guacamole And Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound chicken breast fillets cut into strips; 4 tablespoons oil; 2 red onions peeled and cut into rings; 2 green chillies cut into rings; 2 cloves garlic peeled and finely chopped; 1 teaspoon sugar; 1 red pepper deseeded and chopped; 1 1/4 cups sweet corn; 2 11/16 cups chopped tomatoes; 1/2 teaspoon Mexican seasoning mix; 4 flour tortillas; 7/8 cup soured cream; 7/8 cup cheddar grated; 1 avocado peeled, 1/2 roughly chopped, 1/2 finely diced; 4 tablespoons lemon juice according to taste; 4 tablespoons fresh flat leaf parsley finely chopped

Servings: persons

3/4 pound chicken breast fillets cut into strips
4 tablespoons oil
2 red onions peeled and cut into rings
2 green chillies cut into rings
2 cloves garlic peeled and finely chopped
1 teaspoon sugar
1 red pepper deseeded and chopped
1 1/4 cups sweet corn
2 11/16 cups chopped tomatoes
1/2 teaspoon Mexican seasoning mix
4 flour tortillas
7/8 cup soured cream
7/8 cup cheddar grated
1 avocado peeled, 1/2 roughly chopped, 1/2 finely diced
4 tablespoons lemon juice according to taste
4 tablespoons 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.

1054

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3/4 pound chicken breast fillets cut into strips, 4 tablespoons oil, 2 red onions peeled and cut into rings, 2 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.

That's it — enjoy your meal!