Enchiladas
Ingredients
- 200 g cooked chicken (cut or shredded into small pieces)
- 75 g diced onion
- 1 T ground cumin
- 75 g cream cheese (or sour cream, or mayo)
- 4 corn tortillas (7.5")
- enchilada sauce (as needed)
- 140 g shredded cheese (as needed)
Method
1. Preheat oven to 350F/175C/Gas 4.
2. Mix together chicken, onion, cumin, and cream cheese in a large bowl; set aside. Place about 1/4 cup enchilada sauce on the bottom of the pan, tilting until surface is covered. Set aside.
3. Place one-fourth or one-sixth of filling on one tortilla, about one tablespoon of shredded cheese, spread into a line, and roll the tortilla into a cylinder. Do not try to tuck the ends closed, just leave them open. Place in prepared pan, seam side down. Repeat until all tortillas are filled. Cover with enchilada sauce, then sprinkle the remainder of shredded cheese on top. Cover with foil.
4. If desired, you can stop here and put it in the fridge until you're ready to bake.
5. Bake for 25 minutes. Remove foil, and bake for an additional 5 minutes. Serve and enjoy!