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Name: Chicken Enchilidas with Chilli Salsa Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: One lemon; juice of; 1 320 g pack Discovery Foods; 1 500 g pack Waitrose Boneless; 55 g Waitrose Italian Sun-dried; Salt; 30 ml Fresh coriander; chopped; 5 ml Each of cumin seeds and; 2 Garlic crushed; ; Chicken Thigh Fillets; 2 Sticks celery; sliced into; 175 g Waitrose Reduced Fat Mature; Sour cream to serve; ; strips; 1 250 g pack Waitrose Brown; 60 ml Waitrose Extra Virgin Olive; ; Salsa; 1 226 g jar Pace Thick and; 1 Onion; finely sliced

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INGREDIENTS

One lemon; juice of
1 320 g pack Discovery Foods
1 500 g pack Waitrose Boneless
55 g Waitrose Italian Sun-dried
Salt
30 ml Fresh coriander; chopped
5 ml Each of cumin seeds and
2 Garlic ; crushed
; Chicken Thigh Fillets
2 Sticks celery; sliced into
175 g Waitrose Reduced Fat Mature
Sour cream to serve
; strips
1 250 g pack Waitrose Brown
60 ml Waitrose Extra Virgin Olive
; Salsa
1 226 g jar Pace Thick and
1 Onion; finely sliced

Servings

INSTRUCTIONS

Heat half the oil in a large frying pan. Add the onion, celery and garlic, fry for 4-5 minutes or until golden brown and soft. Add the sun-dried tomatoes and mushrooms, cook for a further 3-4 minutes, or until soft. Set aside and keep warm. Toss the chicken in the cumin and oregano, add the remaining oil to the pan and fry the chicken in two batches for 5-6 minutes each. Stir the chicken into the vegetable mixture, add the coriander, lemon juice and half the cheese. Season and mix well. Divide the chicken and vegetable mix between the tortillas, roll up and place seam side down into a greased baking pan. Sprinkle with the remaining cheese and bake in a preheated oven at 180?C, 350F, gas mark 4 for 20-25 minutes or until golden brown. Serve two tortillas per person with salsa sauce and sour cream, garnished with chopped coriander leaves. NOTES : Enchiladas are a Mexican speciality, consisting of a thin round tortilla bread rolled up with a spicy filling.

NOTES

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Chicken Enchilidas with Chilli Salsa Sauce

One lemon; juice of
1 320 g pack Discovery Foods
1 500 g pack Waitrose Boneless
55 g Waitrose Italian Sun-dried
 Salt
30 ml Fresh coriander; chopped
5 ml Each of cumin seeds and
2 Garlic crushed
 ; Chicken Thigh Fillets
2 Sticks celery; sliced into
175 g Waitrose Reduced Fat Mature
 Sour cream to serve
 ; strips
1 250 g pack Waitrose Brown
60 ml Waitrose Extra Virgin Olive
 ; Salsa
1 226 g jar Pace Thick and
1 Onion; finely sliced

Heat half the oil in a large frying pan. Add the onion, celery and  garlic, fry for 4-5 minutes or until golden brown and soft. Add the  sun-dried tomatoes and mushrooms, cook for a further 3-4 minutes, or  until soft. Set aside and keep warm.    Toss the chicken in the cumin and oregano, add the remaining oil to  the pan and fry the chicken in two batches for 5-6 minutes each.    Stir the chicken into the vegetable mixture, add the coriander, lemon  juice and half the cheese.    Season and mix well.    Divide the chicken and vegetable mix between the tortillas, roll up  and place seam side down into a greased baking pan. Sprinkle with the  remaining cheese and bake in a preheated oven at 180?C, 350F, gas  mark 4 for 20-25 minutes or until golden brown.    Serve two tortillas per person with salsa sauce and sour cream,  garnished with chopped coriander leaves.        NOTES : Enchiladas are a Mexican speciality, consisting of a thin  round tortilla bread rolled up with a spicy filling.

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Nutrition

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Serving Size: 1 Serving (77g)
Recipe Makes: 4 servings

Calories: 135
Calories from Fat: 132 (98%)

Amt Per Serving		% DV

	Total Fat 14.7g	20 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 10.5g
	Polyunsanturated Fat 1.5g
Cholesterol 1.2mg		0 %
Sodium 3.1mg		0 %
Potassium 16.4mg		0 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.9g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 135

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