Sour cream and chicken enchiladas

Sour cream and chicken enchiladas

4.4 975 ratings

Prep. 20 min

Total 1 h 10 min

6 portions

Ingredients

water
700 g
skinless chicken breast fillets (approx. 800 g), cut into strips (5 x 1 cm)
3
olive oil for greasing
cheddar cheese cut into pieces (3 cm)
200 g
fresh coriander leaves only, for garnishing
spring onions/shallots trimmed and cut into pieces
2
long red chilli deseeded if preferred
1
garlic cloves
2
red onion
¼
tomato
½
red capsicum deseeded and cut into pieces
½
sea salt
2 pinches
ground black pepper
2 pinches
pitted black olives sliced
70 g
sour cream
250 g
lime juice (approx. 2 limes)
40 g
tortillas
10
canned chopped tomatoes
400 g

Difficulty

easy

Nutrition per 1 portion

Sodium 801.1 mg

Protein 43 g

Calories 2319 kJ / 552 kcal

Fat 33.6 g

Fibre 4.7 g

Saturated Fat 19.2 g

Carbohydrates 17.5 g

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