Green Chilli Chicken Enchiladas
- Author
- Byron Bay Chili Co
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Servings
- 6 serves
- Category
- Light Meals, Main Meals
Ingredients
- 3 cups shredded tasty cheese
- 1 medium onion, chopped
- 2 cups cooked chopped chicken
- 1/4 cup each sultanas and slivered almonds
- 2/3 cup sour cream
- 1/3 cup Byron Bay Chilli Co Green Jalapeno Chilli Sauce
- 1/3 cup chopped coriander
- Salt
- 1/4 cup each butter and flour
- 1 1/2 cups chicken broth
- 1/2 cup Green Byron Bay Chilli Co Jalapeno Chilli Sauce
- 1 cup sour cream
- 12 small corn or flour tortillas
- 1/3 cup finely sliced green onions
- Guacamole and sour cream to garnish (optional)
Directions
- Combine 1 cup cheese, onion, chicken, sultanas and almonds in a bowl
- Stir in 2/3 cup sour cream and 1/3 cup chilli sauce
- Season with salt and set aside
- Melt butter in a saucepan and whisk in flour
- Cook for 1 minute
- Add chicken broth and whisk constantly until sauce thickens
- Remove from heat and stir in 1/2 cup chilli sauce and 1 cup sour cream
- To heat the tortillas, warm in a hot dry frying pan until soft
- To assemble, pour 1/3 of the sauce in the bottom of a baking dish
- Place a tortilla on an empty plate and spoon approximately 1/2 cup of the filling down the centre
- Roll and place seam-side down in baking dish
- Continue to fill remaining tortillas
- Spoon remaining sauce evenly over rolled tortillas to cover and sprinkle with 2 cups shredded cheese and green onions
- Bake uncovered at 180 degrees C for 20 minutes or until sauce is bubbling around the edges
- Serve each portion garnished with a spoonful of guacamole and sour cream