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Serving size is a significant element in your diet. You should compare the sum of this food you normally eat to the serving size listed on the label. Eating large portions or portions can result in excess fat gain.

No matter if you are planning an elaborate menu or simply going ahead for tomorrow Cheesy chicken enchilada bake. This recipe stems in several years of participating in at kitchen. I discover that adding a couple ingredients to your recipe adds depth to that which is usually dull. You might be looking for lighter meals to make with your leftovers. Great and light Cheesy chicken enchilada bake ideal for post-vacation. The substances within this recipe get your tongue pounding, also have become waist-friendly when you will need a'snack' after a busy vacation. Employing a few ingredients as choices, this soup is filled using a fall and hot flavor that produces it tasty. An ideal Cheesy chicken enchilada bake to warm you up on cold winter days. Great for applying leftover.

Great way not to throw away a single ingredient. This is a great Cheesy chicken enchilada bake and one of my favorites. If you're worried regarding the nutrient value of a number of the dishes, then don't be. However it could be low in calories, even though you aren't obtaining much nutritional value from this won't sustain you personally, and you'll just wind up hungry yet once more and again eating a lot more calories than you would have. Diet facts tags inform you exactly what's from the foods you consume. This helps you determine whether you have a vibrant diet. Every single recipe we share needs to get an ingredient tag. Some recipes also provide nutritional actuality info. The fixing label lists the exact number inside the area under. They are listed for each serving and as a proportion of the daily price.

How to make Cheesy chicken enchilada bake

Yield = 8
Prep time: 0:20
Cook time: 1:00
Total time: 1:20

Ingredients

  • 300ml tub sour cream
  • 2 tablespoons chopped fresh coriander leaves
  • 2 1/2 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
  • 1/2 small red onion, finely chopped
  • 2 tomatoes, seeded, finely diced
  • 1 tablespoon lime juice

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Combine sour cream, coriander and 1/2 cup cheese in a bowl. Season with salt and pepper.
  • Step 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 tomato. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer for 10 minutes, stirring occasionally. Remove from heat. Stir in chicken.
  • Step 3 Grease a 7.5cm-deep, 22cm round (8-cup-capacity) ovenproof dish. Place 1 tortilla in base of dish. Top with1/3 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.
  • Step 4 Bake for 30 to 40 minutes or until cheese is melted and golden. Stand for 10 minutes.
  • Step 5 Meanwhile, make Salsa Combine avocado, coriander, red onion, tomato and lime juice in a bowl. Season with salt and pepper. Sprinkle over bake. Serve.