A friend gave me her enchilada recipe which, having made since getting back to kiwiland I can confirm that it is muy MUY buen. I've made a few annotations to the original recipe, to make it user-friendly across the great Pacific-divide, because some ingredients have to be altered slightly. But that's okay, in fact, that's the best part - you can alter ingredients quite a lot with recipes like this one. You don't like avocado? Don't use it. You want to use some mince? Go ahead - just brown it with some onion and add it to the filling. Can't find green taco sauce? Use regular salsa. Oh, and heads up - coriander = cilantro.
So, without further ado, it's enchilada-time!
3 cups cooked chicken, shredded
2 cups grated cheese (US - jack with peppers, NZ - tasty)
1 1/2 cups sour cream
2 fresh chilis, chopped up (US - use 4.5 oz tin green chilis)
1/3 cup fresh coriander, chopped
8 flour tortillas (8")
1 jar green taco sauce/salsa (about 1 cup)
toppings - diced tomatoes, diced avocado, more coriander, red onion...
- Preheat oven to 180 degrees celcius (350 farenheit).
- Stir together the chicken, cheese and 1/2 cup of sour cream. Spoon mixture over tortillas, roll up.
- Place tortillas seam-side-down in lightly greased oven dish. Brush lightly with olive oil and twist some cracked pepper.
- Bake for 35-40 minutes, until golden.
- Stir together the remaining sour cream with the taco sauce. Spoon over hot enchiladas, and top with toppings. Serves 4.