Ingredients
¼ cup extra virgin olive oil
800g chicken breast fillets, thinly sliced
2 tsp Mexican chilli powder
2 garlic cloves, crushed
400g jar mild taco sauce
¼ cup chopped coriander, plus extra sprigs, to serve
Sea-salt flakes and freshly ground black pepper, to season
500g smooth ricotta
1 small bunch silverbeet, stems removed, leaves shredded
10 pack mini flour tortillas
1½ cups 3 cheese grated blend
250g cherry tomatoes, halved
1 avocado, diced
1 shallot, thinly sliced
2 Tbsp lime juice, plus wedges, to serve
Sour cream, to serve
Method
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Heat 1 tablespoon of the oil in a large frying pan on medium-high. Cook chicken, stirring, for 4-5 minutes or until browned and cooked through. Add chilli powder and garlic. Cook, stirring for 1 minute or until fragrant. Stir in 3/4 of the taco sauce and cook for 2 minutes. Stir in coriander. Season. Set aside to cool.
-
Combine ricotta and silverbeet in a bowl. Season.
-
Drizzle 1 tablespoon of the remaining oil over the base of a 20 x 27cm freezer-safe baking dish. Top with 2 tablespoons of taco sauce. Spoon 2 tablespoons of ricotta mixture evenly along one edge of each tortilla. Top with chicken mixture. Roll tortillas
to enclose filling and put in prepared dish. -
Spoon remaining taco sauce over tortillas and sprinkle with cheese. Cover with plastic
wrap, then foil. Freeze for up to 3 months. -
Thaw enchiladas in the fridge overnight.
-
Preheat oven to 160°C fan-forced (180°C conventional). Remove and discard foil and plastic wrap from baking dish. Bake for 35-40 minutes or until golden and heated through.
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Meanwhile, combine tomato, avocado, shallot, juice and remaining oil (about 1/2 tablespoon) in a bowl. Season. Spoon tomato mixture over enchiladas. Serve with extra coriander, lime wedges and dollops of sour cream.
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