Baked Chicken Enchiladas with Cheese
Main Dishes • European
Description
Grilled chicken can be substituted with any other cooked chicken.
Ingredients
- Courgette 1 piece
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Spanish onions 2 heads
- Olive Oil 3 tablespoons
- Taco seasoning mix 1 tablespoon
- Garlic 1 clove
- Tortillas 8 pieces
- Smoked Chicken 10 oz
- Spiced Tomato Juice 20 oz
- Gruyère cheese 5 oz
- Crème fraîche 5 fl oz
- Mild Chili Spice 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
In a bowl, mix the sliced zucchini, sliced bell peppers, and chopped onion with 2 tablespoons of olive oil. Season with salt and pepper. Heat the grill and cook the vegetables in batches until soft and golden brown.
Step 3
Heat the remaining olive oil in a saucepan over medium heat. Add the finely chopped onion and sauté until soft, about 3-4 minutes. Add the spices and minced garlic, and sauté for another 1-2 minutes. Add the tomatoes, bring to a boil, and simmer for another 5 minutes until slightly thickened.
Step 4
Lay the tortillas on a work surface. Pour a little sauce in the center of each, then add the vegetables and chopped chicken. Drizzle with a bit more sauce on top and roll them up. Place in a greased baking dish in a single layer. Pour the remaining sauce over, add the creme fraiche, and sprinkle with grated Gruyere and finely chopped chili.
Step 5
Bake for 20-25 minutes until golden brown and serve with lime wedges.
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