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Whether or not you're planning an elaborate menu or just going in advance for tomorrow Chicken enchiladas with lime and avocado salsa. This recipe comes in several years of playing in the kitchen. I find that adding a few ingredients to some recipe adds depth to that which is usually bland. You might be searching for lighter meals to create along with your leftovers. Nice and light Chicken enchiladas with lime and avocado salsa ideal for post-vacation. The elements in this recipe get your tongue thumping, also have become waist-friendly when you need a'snack' after a busy vacation. Utilizing several substances as alternatives, this soup has been loaded with a fall and hot flavor that produces it tasty. An ideal Chicken enchiladas with lime and avocado salsa to heat you up on chilly winter months. Ideal for employing leftover.

Great method not to throw away a single ingredient. This really is a good Chicken enchiladas with lime and avocado salsa plus a few of my favorites. If you should be concerned about the nutrient value of a few of these dishes, don't be. Nevertheless it can be reduced in calories, though you aren't getting much nutrient value from this , it won't maintain you personally, and you're going to only end up hungry once more and again eating a lot more energy than you otherwise would need. Diet facts labels tell you exactly what's in the meals you consume. This makes it possible to determine if you have a healthy and balanced diet. Every recipe we all share must have an ingredient label. Some recipes provide nutritional reality info. The fixing label lists the exact number inside the area beneath. They are listed for every serving as a proportion of the everyday value.

How to make Chicken enchiladas with lime and avocado salsa

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 1 tablespoon olive oil
  • 6 chicken thigh fillets, coarsely chopped
  • 1 red onion, thinly sliced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 12 small corn tortillas
  • 1 cup (250ml) tomato passata
  • 1/2 cup (40g) cheddar, coarsely grated
  • Sour cream, to serve
  • Mixed salad leaves, to serve

Avocado salsa

  • 1 avocado, halved, stoned, peeled, finely chopped
  • 2 tomatoes, seeded, finely chopped
  • 1/2 red onion, finely chopped
  • 1 tablespoon jalapeno chilli, finely chopped
  • 1 tablespoon lime juice
  • 1/4 cup coriander, coarsely chopped

Method

  • Step 1 Preheat oven to 200°C. Heat the oil in a large frying pan over high heat. Add one-third of the chicken and cook, stirring, for 2-3 minutes or until browned and cooked through. Transfer to a bowl. Repeat with remaining chicken in 2 more batches. Return chicken to the pan with the onion, cumin, coriander and paprika. Cook, stirring, for 2-3 minutes or until heated through.
  • Step 2 Brush a tortilla with a little of the tomato passata. Top with chicken mixture and roll to enclose filling. Place enchilada, seam-side down, in the base of a 6-cup capacity baking dish. Repeat with remaining tortillas and chicken mixture. Spoon the remaining tomato passata over the enchiladas and sprinkle with cheese. Bake in preheated oven for 15 minutes or until heated through.
  • Step 3 Meanwhile, to make the avocado salsa, combine the avocado, tomato, onion, chilli, lime juice and coriander in a medium bowl. Taste and season with salt and pepper.
  • Step 4 Divide enchiladas among serving plates and top with salsa. Dollop with sour cream. Serve immediately with salad leaves, if desired.