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Chicken and Sour Cream Enchiladas

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INGREDIENTS

12.3 oz chicken pieces or meat substitute
Medium onion, sliced
3 chopped and de-seeded green chilies or Jalapeno chilies
1 clove garlic, peeled and crushed
7 oz plain Yogurt
7 oz sour cream or crème fraiche
1 can of cream of mushroom soup
8 small flour burritos
2.7 oz grated Cheddar cheese
Seasoning and oil for frying
  • Fry the onions, chilies, and add the garlic after about 5 minutes.
  • Add the chicken pieces.
  • Cook on a low heat until the chicken pieces are cooked through – about 10 minutes.
  • Meanwhile mix the yogurt, sour cream and mushroom soup in a large bowl.
  • Add contents of the frying pan and stir in seasoning.
  • Fill the burritos with the mixture and roll them up, putting them seam-side down in a dish or baking tin.
  • Pour over the rest of the filling, sprinkle with the grated cheese and put in a hot oven (400ºF) for 15 minutes, or until the cheese is toasted.
  • Serve with a green salad or rice.

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