CHEESY CHICKEN ENCHILADA BAKE
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.