Name: Chicken, silverbeet and ricotta enchiladas
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
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

Traditional Mexican enchiladas are made with tortillas, meat and cheese. Try an Italian twist on yours with creamy ricotta filling.

Looking for more recipes that use chicken breast?

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

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.

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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Ingredients

Method

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