This recipe has a slightly different take on a traditional baked chicken enchiladas recipe. It was given to me by my sister Kate and is a huge hit with my whole family in fact it is one of our all-time favorite family meals. You can prepare and assemble it in advance and bake it at dinner time or you can even assemble it and freeze it for another day. This dish is really tasty the next day if you have any leftovers (unfortunately that never happens in our household).
Baked Chicken Enchiladas
- 2 cups (480 ml) chicken stock
- 1 ½ tsp. cumin
- 2 cloves garlic
- 600g (21 oz) chicken breast fillets cut into small strips
- 5 x 20 cm (8 in) round flour tortillas
- 450 g (16 oz) can mexi-beans
- 250 g (8 oz) tub sour cream
- Small tub tomato paste
- 1 cup (90 g) grated tasty cheese
- Preheat the oven to 180C/355F.
- Place the stock, garlic and cumin into a saucepan and bring it to the boil
- Add the chicken and simmer on low – medium heat for 15 minutes
- Drain off the stock and discard, set chicken aside
- Lightly grease a 20cm (8 in.) round oven proof dish (I use a spring form pan lined with foil)
- Place a tortilla in the bottom of the dish. Spread with a tablespoon of sour cream and tomato paste, ¼ mexi-beans, 1/4 chicken and some cheese. Continue to layer like this and top the last tortilla with tomato paste, sour cream and cheese
- Bake for 45 minutes
- If you can’t find cans of mexi-beans in tomato sauce, simply stir a small jar of mild taco sauce with a 425 g can of 3 bean mix – easy!
- If the tortillas don’t fit into the baking dish, cut them with scissors
- Try my trick of doubling recipes – cooking one that day and freezing the other one already assembled and ready for baking to keep on hand for another time.
- If you are short for time, use shredded BBQ chicken mixed with ½ tsp. cumin instead of the chicken poached in the garlic and cumin
- Try replacing the chicken with beef mince
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