CHEESY CHICKEN EN­CHI­LADA BAKE

Super Food Ideas - - WEEK 2 -

SERVES 8 PREP 20 MIN­UTES COOK 1 HOUR

300ml tub sour cream 2 ta­ble­spoons chopped fresh co­rian­der leaves 2½ cups grated ched­dar cheese 2 ta­ble­spoons ex­tra vir­gin olive oil 1 brown onion, finely chopped 2 gar­lic cloves, crushed 2 tea­spoons Mex­i­can chilli pow­der 2 tea­spoons ground cumin 2 x 400g cans chopped toma­toes 3 cups shred­ded cooked chicken breast 10 flour tor­tillas Salsa 1 av­o­cado, diced ¹⁄³ cup fresh co­rian­der leaves ½ small red onion, finely chopped 2 toma­toes, seeded, finely diced 1 ta­ble­spoon lime juice 1 Pre­heat oven to 200°C/180°C fan-forced. Com­bine sour cream, co­rian­der and ½ cup cheese in a bowl. Sea­son with salt and pep­per. Set aside. 2 Heat oil in a large fry­ing pan over medium-high heat. Add onion. Cook, stir­ring, for 5 min­utes or un­til soft­ened. Add gar­lic, chilli pow­der and cumin. Cook for 1 minute or un­til fra­grant. Add canned tomato. Sea­son with salt and pep­per. Bring to the boil. Re­duce heat to low. Sim­mer, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til mix­ture thick­ens slightly. Re­move from heat. Stir in chicken. 3 Grease a 7.5cm-deep, 22cm round (8-cup-ca­pac­ity) oven­proof dish. Place 1 tor­tilla in base of dish. Top with ¹⁄³ cup chicken mix­ture, spread­ing to cover tor­tilla evenly. Sprin­kle with 2 ta­ble­spoons re­main­ing cheese. Top with an­other tor­tilla, press­ing to se­cure. Re­peat lay­er­ing, fin­ish­ing with a tor­tilla. Spoon sour cream mix­ture evenly over tor­tilla. Sprin­kle with re­main­ing cheese. 4 Bake for 30 to 40 min­utes or un­til cheese is melted and golden. Stand for 10 min­utes. 5 Mean­while, make Salsa Com­bine av­o­cado, co­rian­der, red onion, fresh tomato and lime juice in a bowl. Sea­son with salt and pep­per. Sprin­kle over bake. Serve. NU­TRI­TION: (per serve) 2822kj; 42.1g fat; 22g sat fat; 38.8g pro­tein; 33.1g carbs; 3.8g fi­bre; 145mg chol; 704mg sodium.

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