Chicken Enchiladas

Serves 8

• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 230 g sour cream, plus more to serve
• 115 g shredded Cheddar cheese
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried ground black pepper
• 1/2 teaspoon salt (optional)
• 1 bottle Herdez salsa
• 1/2 tablespoon chilli flakes
• 1 chopped green bell pepper
• 3 cloves garlic, minced
• 8 (10 inch) flour tortillas
• 336 g Enchilada sauce (Tio Pablo)
• 85 g shredded Cheddar cheese

1. Preheat oven to 175 degrees C
2. In a medium, non-stick pan over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and set to the side. Cook the onion until it is translucent, add garlic and cook until fragrant. Return the chicken to the pan and add the sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, salsa, chilli flakes and green pepper.
3. Roll even amounts of the mixture in the tortillas. Arrange in a baking dish. Cover with enchilada sauce and 85g Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
4. Serve with sour Cream. Enjoy!

Recipe Source