Unbelievable Chicken and Mushroom Enchiladas

Name: Unbelievable Chicken and Mushroom Enchiladas
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Cuisine: Mexican
Ingredients: 15 ml oil; 1 red onion, chopped; 125 g mushrooms, sliced; 1 green pepper, chopped (seeded); 1 bottle tomato pasta sauce; 3 ml Robertsons oregano (origanum); 500 ml chicken, diced and cooked; 1 Knorr chicken stock pot; 6 flour tortillas; 100 ml mozzarella cheese, grated; 250 ml cheddar cheese, grated; 250 ml sour cream

1 People
70 min.
easy

These enchiladas are filled with flavour and taste delicious topped with sour cream and cheese.

Ingredients

15 ml oil
1 red onion, chopped
125 g mushrooms, sliced
1 green pepper, chopped (seeded)
1 bottle tomato pasta sauce
3 ml Robertsons oregano (origanum)
500 ml chicken, diced and cooked
1 Knorr chicken stock pot
6 flour tortillas
100 ml mozzarella cheese, grated
250 ml cheddar cheese, grated
250 ml sour cream

Cooking Method

Preheat oven to 180°C
Heat oil in a large frying pan and sauté the onion, green pepper and mushrooms until tender
Add origanum, chicken and Knorr Chicken Stock Pot and allow to heat through
Spread the base of each tortilla with a tablespoon of the tomato pasta sauce
Add the chicken and mushroom mixture in the centre of each tortilla
Combine the cheeses and set aside ½ cup
Sprinkle the cheese over the chicken, roll up the tortillas and place seam side down in the prepared dish
Repeat with remaining tortillas
Pour remaining sauce over the enchiladas and sprinkle with the reserved cheese
Cover and let stand for 1 hour
Bake covered for 30 min until the enchiladas are heated through and the cheese is bubbling
Serve hot with sour cream