Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 6 people
Estimated cost per serve is 8.2 dollar
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
6
- 1tablespoons extra virgin olive oil
- 750grams chicken thigh fillets, sliced
- 1tablespoons smoked paprika
- 2teaspoons ground coriander
- 2teaspoons ground cumin
- 2 cloves garlic, crushed
- 400grams diced tomatoes
- 312grams white corn tortillas
- 3 cups shredded pizza cheese
- 1/2 cup light sour cream
- 2 Shepard avocados, cut into thin wedges
- 100grams Sweet Solanato® tomatoes, cut in half
- 1/4 bunch coriander, leaves picked
- 2 spring onions, sliced
- 1 lime, cut into cheeks
Description
This hassle-free bake is the ultimate dish for gluten-free foodies and Mexican cuisine lovers, delivering a flavourful fiesta of chicken enchiladas, creamy avocado and melted cheese.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Heat oil in a 25cm (top measurement) non-stick frying pan over medium-high heat. Cook chicken, in batches, for 3 minutes or until browned and almost cooked.
Step 2 of 4
Return all chicken to pan. Add paprika, coriander, cumin and garlic and cook, stirring occasionally, for 2 minutes or until fragrant. Season. Transfer to a plate.
Step 3 of 4
Spread half of the canned tomato over the base of the same frying pan. Top with 4 corn tortillas, half of the chicken mixture and 1 cup cheese. Repeat layers, finishing with cheese. Bake for 20 minutes or until golden-brown.
Step 4 of 4
Top enchilada bake with sour cream, avocado, tomatoes, coriander and onion. Serve with lime.
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