Baked Chicken Enchiladas with Cheese

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Grilled chicken can be substituted with any other cooked chicken.

Ingredients

Courgette - 1 piece
Orange Bell Peppers - 1 piece
Orange Bell Peppers - 1 piece
Orange Bell Peppers - 1 piece
Spanish onions - 2 heads
Olive Oil - 3 tablespoons
Taco seasoning mix - 1 tablespoon
Garlic - 1 clove
Tortillas - 8 pieces
Smoked Chicken - 12.3 oz
Spiced Tomato Juice - 19.8 oz
Gruyère cheese - 2.6 oz
Crème fraîche - 7 fl oz
Mild Chili Spice - 1 piece

Step by Step guide

Step 1

Preheat the oven to 356°F.

Step 2

In a bowl, mix the sliced zucchini, sliced bell peppers, and chopped onion with 2 tablespoons of olive oil. Season with salt and pepper. Heat the grill and cook the vegetables in batches until soft and golden brown.

Step 3

Heat the remaining olive oil in a saucepan over medium heat. Add the finely chopped onion and sauté until soft, about 3-4 minutes. Add the spices and minced garlic, and sauté for another 1-2 minutes. Add the tomatoes, bring to a boil, and simmer for another 5 minutes until slightly thickened.

Step 4

Lay the tortillas on a work surface. Pour a little sauce in the center of each, then add the vegetables and chopped chicken. Drizzle with a bit more sauce on top and roll them up. Place in a greased baking dish in a single layer. Pour the remaining sauce over, add the creme fraiche, and sprinkle with grated Gruyere and finely chopped chili.