Saturday Chicken Enchiladas

By admin
19 September 2015

These are a hearty treat for the weekend!

Serves 4

Preparation time: 15 min

Baking time: 15-20 min

You'll need:

500 ml (2 c) diced cooked chicken

60 ml (¼ c) Greek yoghurt

30 ml (2 T) mayonnaise

5 ml (1 t) ground cumin

Few drops of Tabasco sauce

2 tortillas, halved

Half a jar chunky Mexican salsa

250 ml (1 c) grated Cheddar cheese

Chopped fresh coriander and

Greek yoghurt to serve

Preheat the oven to 180 ºC. Grease an oblong ovenproof dish. Mix the chicken, yoghurt, mayonnaise, cumin and Tabasco sauce to taste. Spoon a quarter of the mixture on a tortilla half and roll up. Repeat with the remaining chicken mixture and tortilla halves. Spoon the Mexican salsa into the bottom of the ovenproof dish. Arrange the tortilla rolls on top, folded side down. Scatter the cheese on top and bake until heated through and the cheese has melted. Serve with chopped coriander and Greek yoghurt.

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