Healthier chicken enchiladas

Recipe from: 29 October 2010

Ingredients 11
Servings 4
Time 10 mins

Ingredients

  • 800
    g
    chicken fillets (I finely chopped mine but you could also use chicken mince)
  • 1
    large white onion, finely chopped
  • 3
    cloves
    garlic, crushed
  • 2
    tsp
    ground coriander
  • 1
    tsp
    ground cumin
  • 1
    tsp
    cinnamon
  • 1/2
    tsp
    each nutmeg and ground cloves
  • Salt & pepper to taste
  • 8
    flour tortillas (you could also use wholegrain)
  • 3
    cup
    bechamel/cheese sauce
  • 70-100
    g
    grated mozzarella
 

Method

25 mins
 
Pre-heat the oven to 180°c.
In a large saucepan, saute the onion and garlic until soft and translucent.
Add the chicken and spices and saute until golden and cooked through.
Season to taste.  Add 1 cup of the bechamel and set aside.
Wrap the tortillas in foil and heat in the oven for 5-10 minutes.
Spoon half of the left over bechamel on the base of a oven proof dish.
Place 2-3tbsn of the chicken mixture on a warmed tortilla and roll. Don’t use too much of the mixture as you want to be able to roll it quite easily.
Place seam side down into the oven proof dish and cover with the rest of the bechamel. Sprinkle with the mozzarella and place in the oven.
Bake for 10-15 minutes until the cheese is bubbling and golden.
Remove and allow to rest for 5-10 minutes.

For more of Simply Delicious' recipes click here...
 

Read more on: poultry  |  bake  |  sauté
 

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