Chicken enchiladas with sour cream and salad
Flour tortillas rolled around a taco-spiced filling of chicken, black beans and pepper, covered with tomato sauce and cheese and baked until bubbling. Served with sour cream and salad – mince works instead of chicken too.
- 45 minTime
- 36 minHands-on
- 4Portions
- ≈ 53 krper portion
- 760kcal per portion
Ingredients for 4 portions
- 500 gChicken breast
- 1Yellow onion
- 2 clovesGarlic
- 1Bell pepper
- 1 tbspRapeseed oil
- 30 gTaco seasoning, 1 sachet
- 250 gBlack beans, drained
- ≈ 1 dlWater
- 400 gCrushed tomatoes
- 8Tortillas
- 150 gGrated cheese
On the side
- 2 dlSour cream
- ½Lettuce
- 2Tomatoes
- ½Cucumber
Method
- Heat the oven to 225 °C. Peel and chop the onion and garlic, deseed the pepper and cut it into small pieces. Cut the chicken into small pieces.
- Fry the chicken in the oil in a large frying pan over a high heat for 4–5 minutes. Add the onion, garlic and pepper and fry for another 2 minutes.
- Rinse and drain the beans. Stir them into the pan with half the taco seasoning and the water and simmer for 3–4 minutes, until almost all the liquid has cooked away.
- Divide the filling between the tortillas, roll them up and pack them seam side down in an ovenproof dish.
- Stir the crushed tomatoes with the rest of the taco seasoning. Pour the sauce over the rolls and sprinkle with the cheese.
- Bake in the middle of the oven for about 15 minutes, until the cheese has melted and browned.
- Wash and tear the lettuce, cut the tomatoes into wedges and slice the cucumber.
- Serve the enchiladas with the sour cream and salad.
The cost is estimated from Swedish grocery prices.
