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Cheesy Chicken Enchiladas

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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These are easy to make and include salad in them, so you do not really need anything with it.

I used my slow cooked chicken that I had frozen for this meal.

I also had a lot left over, and ate this on it's own with salad, the next night.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2 - 4 -4 to 5 enchiladas

100 g cheese, grated
2 tomatoes, de-seeded and chopped finely
1 chilli, chopped
1 tbsp coriander
1 tbsp cornflour
210 ml milk
150 g cooked, shredded chicken
2 spring onions, chopped
½ tsp ground cumin
4 small tortillas

Preheat the oven to 190°/170° fan forced.

Spray a shallow baking dish/tray with some oil, or use baking paper, as I did.

Keep at bit of the grated cheese aside.

Mix together ½ cut tomato, 1 tsp chili, and about ½ tbsp of coriander, and keep.


In a pan, mix the cornflour with a little milk to make a paste. Stir in the remaining milk, and heat this. Stir carefully until it thickens.

Keep about 2 tbsp of this sauce.

Put the chicken in a bowl with the remaining grated cheese, tomatoes, chilis and coriander.


Add the spring onions, cumin and mix well, and then add the sauce.

Mix again until well combined.

Divide this mixture between the tortillas, placing the mixture to one side.


Roll up and put seam down in the casserole dish or baking tray.


Pour the rest of the sauce over the tortillas.

Sprinkle with the reserved cheese and remaining tomato, chili and coriander mixture.

Bake for about 20 minutes or until it is hot.

Serve - if you are not making them all at once, keep the chicken mixture in the fridge and assemble the next day.

I served them with my vegetarian pate the first night.


For more of my recipes, PLEASE VISIT MY BLOG HERE

#Make ahead
I like this Recipe - 5
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