Cheatin' chicken enchiladas

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Cheatin' chicken enchiladas
Cheatin' chicken enchiladas
Servings:Serves 4 with an accompaniment such as refried beans
Calories per serving:848
Ready in:1 hour
Prep. time:30 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:27th October 2012
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Sliced peppers added, cooked and ready to roll
Enchiladas with Waitrose green Thai soup

This recipe is a great way of using up leftovers. It came about because I needed to use up a (frozen) carton of Waitrose green Thai chicken soup and also needed a photograph of enchiladas. The ingredients were those to hand so you could easily meddle with them.

If you are not using a spicy soup, then add a few finely chopped chillies (to taste) and either a can of chicken soup or some chicken stock that has been thickened with a tablespoon of flour.


Ingredients

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Mise en place

  • Preheat the oven to 180° C (350° F - Gas 4)

Method

  1. In a wok or frying pan, heat the garlic olive oil gently and fry the celery and onions for about 5 minutes until softened
  2. Add the mushrooms and sliced tomatoes and a little of the oil if needed
  3. Fry for a few minutes
  4. Tip in the chopped chicken fillets and the ground spices and cook until the chicken seems done
  5. Add 100 g of the Emmenthal cheese and stir until melted and well mixed
  6. Add the chopped peppers and stir without cooking any further
  7. Divide the mix into eight portions and roll up in the tortillas
  8. Place in an oven proof dish
  9. Pour the soup over the tortillas and sprinkle with the remaining cheese
  10. Bake for 30 minutes

Serving suggestions

Serve with a Mango salsa and sour cream

See also

See also

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