Unbelievable Chicken and Mushroom Enchiladas
These enchiladas are filled with flavour and taste delicious topped with sour cream and cheese.
Feeds
1Person
Preparation time
70Min.
Difficulty
easy
Ingredients
- ungrouped
- 15 ml oil
- 1 red onion, chopped
- 125 g mushrooms, sliced
- 1 green pepper, chopped (seeded)
- 1 bottle tomato pasta sauce
- 3 ml Robertsons 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
Preparation method
- ungrouped
- 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
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