Mexican is such a wonderfully diverse cuisine. It can be creamy, baked, fresh, hot, cool, crunchy or soft and gooey. This recipe may not be the most traditional dish, but I can personally guarantee that my 4 children happily gobble this up (with the addition of sour cream and corn chips) and that is more important to me than a “traditional” recipe.
These Enchilada’s are covered in a creamy salsa sauce and covered in cheese. I have found a number of ways to make a recipe that is known to be greasy and fatty to a lighter dish that still tastes great. I promise that you’ll never know that these contain about 30% less fat than it’s traditional counter part.
I make this recipe mild due to feeding children, but it’s so easy to up the heat in this recipe by adding more jalapeno’s and a hotter salsa. If you are the opposite and want this more mild, remove the jalapeno’s and add more sour cream.
A quick word about rolling enchiladas, you need to pre-heat the tortillas (I use the microwave). Cold tortillas will not roll, they will split and you’ll end up with a mess, covered in melted cheese. If you are pre-planning your meal and are ultra organised (well done, I’m a bit jealous!) don’t put the cheese on top and cover with cling wrap and pop in the fridge. Bake for just over an hour (after you cover with cheese).
Recipe:
10 large flour tortillas
2 cups pre-cooked shredded chicken
1 cup frozen corn
1 x 425 g tin kidney beans
1 tablespoon oil
1 large onion, diced
1 large garlic clove minced, about 1/2 teaspoon
3-4 jalapeno slices, minced VERY fine
1 x 425 Campbell’s Cream of Mushroom Soup
1 cup milk
1 cup salsa
1/2 cup low fat or fat free sour cream
2-3 cups grated cheese
2 cups pre-cooked shredded chicken
1 cup frozen corn
1 x 425 g tin kidney beans
1 tablespoon oil
1 large onion, diced
1 large garlic clove minced, about 1/2 teaspoon
3-4 jalapeno slices, minced VERY fine
1 x 425 Campbell’s Cream of Mushroom Soup
1 cup milk
1 cup salsa
1/2 cup low fat or fat free sour cream
2-3 cups grated cheese
Pre-heat your oven to 180oC (375oF)
In a saucepan heat the oil and fry the onion for 2-3 minutes. Add the garlic and fry until fragrant.
Add the minced jalapeno’s (don’t put your face over this - your eyes will water) and fry for 30 seconds.
Add the Campbell’s soup, salsa and milk - almost bring to the boil and reduce to a very low simmer and let simmer for about 2 minutes.
Turn off the heat and let it cool slightly. Add the sour cream and stir through.
Meanwhile, in a large bowl combine the chicken, corn and beans. Add 3/4 cup of the sauce to the chicken mix and stir to combine.
Heat the tortillas.
Lightly grease a large lasagna tray.
Add a tablespoon of the chicken mixture to a tortilla and roll, squeezing gently as you go.
Repeat with the remaining mixture and all the tortillas.
Cover the enchiladas with the creamy sauce and top with the cheese.
Baked in your prepared oven for 45 minutes.
Serve with sour cream and corn chips or a side salad or all three!
In a saucepan heat the oil and fry the onion for 2-3 minutes. Add the garlic and fry until fragrant.
Add the minced jalapeno’s (don’t put your face over this - your eyes will water) and fry for 30 seconds.
Add the Campbell’s soup, salsa and milk - almost bring to the boil and reduce to a very low simmer and let simmer for about 2 minutes.
Turn off the heat and let it cool slightly. Add the sour cream and stir through.
Meanwhile, in a large bowl combine the chicken, corn and beans. Add 3/4 cup of the sauce to the chicken mix and stir to combine.
Heat the tortillas.
Lightly grease a large lasagna tray.
Add a tablespoon of the chicken mixture to a tortilla and roll, squeezing gently as you go.
Repeat with the remaining mixture and all the tortillas.
Cover the enchiladas with the creamy sauce and top with the cheese.
Baked in your prepared oven for 45 minutes.
Serve with sour cream and corn chips or a side salad or all three!
Happy cooking!
Elizabeth x
Elizabeth x
No comments:
Post a Comment