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Sour Cream and Chicken Enchiladas
Ingredients
  • 700 g water
  • 3 skinless chicken breast fillets (approx. 800 g), cut into strips (5 x 1 cm)
  • Olive oil, for greasing
  • 200 g cheddar cheese, cut into cubes (3 cm)
  • 4 sprigs fresh coriander, leaves only, plus extra for garnishing
  • 2 spring onions/shallots, trimmed and cut into pieces
  • 1 long red chilli, deseeded if preferred
  • 2 garlic cloves
  • ¼ red onion
  • ½ tomato
  • ½ red capsicum, deseeded and cut into pieces
  • 2 pinches sea salt, plus extra for sprinkling
  • 2 pinches ground black pepper, plus extra for sprinkling
  • 70 g pitted black olives, sliced
  • 250 g sour cream
  • 40 g lime juice (approx. 2 limes)
  • 10 tortillas
  • 400 g canned chopped tomatoes
  • Useful Items
  • Thermal serving bowl (ThermoServer) or other large bowl
  • Casserole dish (32 x 25cm)
Steps
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