In my family, these were called “Dropped on the floor thingis” because one night, juuuuust before serving a very hungry family, the whole tray was accidentally dropped on the floor. Short devastation was followed by the “1 minute rule” attitude. This recipe is so good that even dropping them on the floor won’t deter you from eating them right up!
Ingredients
(Serves 4-6)
Olive oil spray
400g chicken (2 breasts)
250g mushrooms
2 spring onion stalks
2 tsp Smoked paprika
2 tsp Oregano
2 tsp fresh or dried chives (optional)
200g sour cream
6 wraps (white or brown)
100mL Salsa or 1 can italian chopped tomatoes
50g cheese grated
Serve with side salad
Methods
Heat oven to 180 degrees and cover baking tray in baking paper.
Brown chicken in a pan with the olive oil spray.
Add mushrooms and spring onion, cook for 1-2mins.
Add oregano, smoked paprika, chives and cook for 1-2mins.
Reduce heat and add sour cream. Stir through and cook for 5mins.
Lay out wraps and put 1 - 1.5 large spoonful (s) of filling in the centre. Fold 2 short sides together and then one long side - see image below.
Pack bundles of goodness into baking tray close to each other. Top with large spoonful of salsa or pour can of italian tomatoes across the enchiladas evenly. Sprinkle with grated cheese.
Bake for 20mins or until wrap is slightly browned and cheese golden.
Serve with side salad and enjoy!
How to fold the enchilada. Photo: emedemujer.com
Yummo!