Easy Cheesy Chicken Enchiladas

Let me start by apologising for the completely gluttonous unhealthy aspect of this recipe, I am ashamed of myself. Well I'm not really because these enchiladas are all kinds of awesome. 

Yes, I think whilst these are probably the most fattening thing I've ever made in my life (other than figaro fries) they're also my best-ever enchiladas so they need to be shared with the people. 

For this recipe I used Old El Paso Enchilada Sauce however my little local shops don't stock it so I can't always get it. Just in case you can't and you need to make your own, here is an enchilada sauce that I would recommend.

The recipe uses cooked chicken - I generally just cook some chicken breasts earlier in the day and then shred them but you can also just buy the ready cook chicken in the supermarket if you want to save yourself time. 

Another note - Monterey Jack cheese. I love the stuff but how hard is it to find?! None at Waitrose or Sainsburys. I finally tracked some down at Asda. They only had pre-sliced or bags of grated but that was perfectly fine for this recipe. Seriously UK supermarkets, get on board with the Jack!

Recipe (allegedly) serves 4. 

Easy Cheesy Enchiladas

Ingredients

140g soft cream cheese

60ml soured cream

285g enchilada sauce 

100g cheddar cheese, grated

100g monterey jack cheese, grated

300g cooked, shredded chicken

175g sweetcorn (from a can, drained)

1/2 tsp chilli powder

1/4 tsp ground cumin

sea salt & freshly ground black pepper

4 spring onions, finely sliced

8 tortillas

Method

Preheat the oven to 170c. Lightly oil a large, shallow, oven-proof baking dish.

In a large mixing bowl, gently combine the cream cheese, soured cream and half of the enchilada sauce before stirring in 50g of each of the grated cheeses.

In a separate mixing bowl, toss together the shredded chicken, sweetcorn, chilli and cumin and half of the sliced spring onions.

Add the chicken mixture to the creamy cheesy mixture and combine well.

Spread half of the remaining enchilada sauce across the bottom of the baking dish.

Taking your tortilla wraps, spoon your filling into each tortilla, roll it up and place it in the prepared baking dish with the seam facing downwards.

Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese. Bake in the oven for around 25 mins until hot, golden and the cheese is bubbling. 

To serve, sprinkle with the rest of the spring onions.

Honestly these are truly delicious and hold their shape really well. Definitely worth a try. If you're not on a diet that is....