Pollo Enchiladas with Chipotle Cream Sauce
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Ingredients
- 8 corn tortillas
- 300 g cooked chicken breast, shredded
- 2 tbsp chipotle paste
- 150 ml soured cream
- 1 onion
- 2 garlic cloves
- 100 g mature cheddar, grated
Nutrition (per serving)
- Calories
- 457 kcal
- Protein
- 34.7 g
- Carbohydrate
- 28.9 g
- of which sugars
- 4.9 g
- Fat
- 20.7 g
- of which saturates
- 11 g
- Fibre
- 4.6 g
- Salt
- 0.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion and garlic cloves for 5 minutes until soft.
- 2
Stir in the chipotle paste and soured cream to make a smooth sauce.
- 3
Warm the corn tortillas and dip each in the sauce to soften.
- 4
Fill each tortilla with the shredded chicken breast, roll up and place in an ovenproof dish.
- 5
Spoon over the remaining sauce, scatter with the mature cheddar and bake at 200C (180C fan, gas 6) for 15 minutes.
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