Chicken recipes

Baked Chicken Enchilada

SERVING

4-5

PREP TIME

10 minutes

COOK TIME

30 minutes

This Baked Chicken Enchilada recipe brings the flavour of Mexico to your home in a quick and easy meal, that is great for the whole family. Sip on a Corona to go along with this easy recipe by good friend Riyana from Healthyish and Happy.

INGREDIENTS

2 x 400g pack The Meat Club chicken thigh cooked and, shredded with a fork
2 bell peppers, diced
1 red onion, diced
6 green onions, thinly sliced
Mixed salad greens
Diced fresh tomato & avocado

Enchilada Sauce

235ml canned tomato sauce
1 cup water
4 Tbsp mild chili powder like paprika/ smoked paprika
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
Salt & Pepper to taste

PREPARATION

Preheat the oven to 180C.
Place saucepan on medium heat and stir together the tomato sauce, water, mild chili powder/paprika, cumin, garlic powder, onion powder. Season with salt and pepper to taste. Cook, stirring occasionally, for approximately 10 minutes.
Combine the chicken, bell peppers, red onion, and half of the green onions in a baking dish.
Pour over the enchilada sauce and mix all the ingredients together.
Place in the oven for 20 minutes or until golden brown.
Remove the baking dish from the oven, and atop with the mixed salad greens, diced tomato & avocado.
Serve with soft tacos.