I came across this dish at Reeni's Cinnamon Spice & Everything Nice. I've never had enchiladas before and after reading her description about the dish, I knew I had to hunt down that enchilada sauce. Old El Paso was the only brand of enchilada sauce I saw. I used flavoured chicken fillets/ slices for that extra tasty chicken pieces. I left out the sour cream for the sake of my diet and only added 1 tbs of creme fraiche. The huge enchiladas were extremely tasty and satisfying. I love the hot and spicy enchilada sauce, it was so flavourful. The flavoured chicken slices was a great addition, they were extra tasty. We enjoyed it and will definitely make this again!
Ingredients: makes 4 giant enchiladas
- 1 bottle(395g) Old El Paso Mild Creamy Red Pepper Enchilada Cooking Sauce
- 8 Corn Tortillas
- 1 packet (200g) Sainsbury's Sweet Chilli Chicken Fillets
- 1 packet (130g) Sainsbury's Roast Hot & Spicy Chicken
- 1 large Onion - sliced
- 1 Green Bell Pepper - sliced
- 1 Orange Bell Pepper - sliced
- 1 large Avocado - sliced
- 1 tbs Coriander - coarsely chopped
- 1 tbs Creme Fraiche
- Cheddar Cheese - grated
- Preheat oven to 250°C.
- Place sliced bell peppers on a baking tray, drizzle some olive oil and roast until done.
- In a pan, heat up some oil. Add onion, stir-fry until soft.
- Add chicken.
- Mix in 1/2 of the enchilada sauce.
- When sauce starts boiling, add coriander and stir in creme fraiche. Remove from heat.
- Preheat oven to 200°C.
- I used 2 tortillas for 1 roll, so place 2 tortillas (overlap each other by a bit in the middle) on a plate.
- Spread 1/4 of the chicken mixture on tortilla.
- Top it with 1/4 of sliced avocado and bell peppers.
- Roll up tortillas.
- Do the same for the other 3 rolls.
- Spread the remaining enchilada sauce on tortilla rolls.
- Sprinkle grated cheddar cheese (however much you like) on the rolls.
- Bake until cheese is melted (about 10-15 mins).