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Cajun Cream Chicken Enchiladas

Recipe

Prep time: 40 mins | Cooking time: 60 mins | Serves 4

Italian | Cardiff Mum | Main

Delicious enchiladas baked with shredded leftover chicken, chopped veg and tortilla wraps.

Ingredients  

  • 8 Tortillas, Ends Trimmed Off - keep these for the soup
  • 300g Boneless, Skinless Chicken Thighs Or Breasts
  • 200g Frozen Peppers
  • 1 Red Onion, Sliced
  • 1 Whole Lime, Juice
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Cajun Seasoning
  • 100g Grated Mozzarella
  • 50g Grated Cheddar
  • 1 Handful Coriander, Chopped

For The Creamy Sauce

  • 2 Tablespoon Butter
  • 2 Cloves Garlic, Grated
  • 1/2 Teaspoon Cajun
  • 1/2 Teaspoon Smoked Paprika
  • 1 Tablespoon Flour
  • 300ml Chicken Stock
  • 100ml Sour Cream
  • 100g Cream Cheese
  • 50g Grated Cheddar

For The Toppings

  • Spring Onions
  • Lime Wedges

From The Cupboard

  • Salt

Method

  1. Preheat the oven to 200 degrees. Season the chicken with the onion powder, garlic powder and cajun seasoning and add to a frying pan with some oil. Fry on both sides for 8 minutes until cooked thoroughly. Remove and use two forks to shred the chicken.
  2. Slice up the onion and pepper and add them to the same pan and fry until soft.
  3. To a bowl, add the shredded chicken, onions and peppers, 1 handful coriander and the grated mozzarella with the juice of a lime and mix well.
  4. Fill each tortilla with some filling then roll up tightly and place them neatly in a large baking dish in one straight line.
  5. To make the creamy sauce, melt the butter in a frying pan and add the grated garlic. Add in the chicken stock and mix well then add the sour cream, cream cheese, grated cheddar, smoked paprika, cajun and some salt and pepper and mix into a thick sauce.
  6. Pour the sauce over the top of the enchiladas and top with plenty of cheese. Cover with foil and bake on 200 degrees for 45 minutes. Serve with fresh coriander and lime wedges.