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Sour cream and chicken enchiladas

Sour cream and chicken enchiladas
4.4 945 rating
Prep. 20 min
Total 1 h 10 min
6 portions
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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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