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Sour cream and chicken enchiladas

  • Difficulty Easy
  • Active time 20 minutes
  • Total time 1 hour 10 minutes
  • Servings 6 portions
  • Ingredients
  • 700 g water
  • 3 skinless chicken breast fillets (approx. 800 g), cut into strips (5 x 1 cm)
  • olive oil, for greasing
  • 200 g cheddar cheese, cut into pieces (3 cm)
  • fresh coriander, leaves only, for garnishing
  • 2 spring onions/shallots, trimmed and cut into pieces
  • 1 long red chilli, deseeded if preferred
  • 2 garlic cloves
  • ¼ red onion
  • ½ tomato
  • ½ red capsicum, deseeded and cut into pieces
  • 2 pinches sea salt
  • 2 pinches ground black pepper
  • 70 g pitted black olives, sliced
  • 250 g sour cream
  • 40 g lime juice (approx. 2 limes)
  • 10 tortillas
  • 400 g canned chopped tomatoes

    Preparation

    Preparation

    1. Place water into mixing bowl. Place Varoma dish and tray into position and place chicken breast pieces into Varoma dish and onto tray. Secure Varoma lid and steam 8 min/Varoma/speed 1.
    2. Stir chicken pieces with spatula to ensure even cooking, then secure Varoma lid, and cook for a further 8 min/Varoma/speed 1. Transfer chicken into a thermal serving bowl or other large bowl and set aside. Clean and dry mixing bowl.
    3. Preheat oven to 180°C. Lightly grease a large casserole dish (32 x 25 cm) and set aside.
    4. Place cheese into mixing bowl and grate 8 sec/speed 8. Transfer into a bowl and set aside. Clean and dry mixing bowl.
    5. Place coriander and spring onions/shallots into mixing bowl and chop 2 sec/speed 6. Transfer into a separate bowl and set aside.
    6. Place chilli, garlic, red onion, tomato and capsicum into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
    7. Add sea salt, pepper, olives, sour cream, lime juice, 50 g of the reserved cheddar cheese and half the reserved coriander and spring onions/shallots and combine 2 sec//speed 4.
    8. Add reserved chicken and combine 6 sec//speed 4. Transfer into a bowl and set aside.
    9. Fill each tortilla with a few spoonfuls of mixture, then roll up and place seam-side down into casserole dish. Top with canned tomatoes and remaining cheddar cheese. Sprinkle over remaining coriander and spring onions/shallots mixture.
    10. Bake for 25-35 minutes (180°C) or until bubbly and fragrant. Serve warm, garnished with extra coriander leaves.

    Tips & Tricks

    • Serve enchiladas with finely sliced avocado, a green salad and extra sour cream on the side.

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