Chicken and sour cream mummy enchiladas
Wheat tortillas filled with chicken, peppers and sour cream, baked and decorated with faces.
Active time30 min
Cooking1 h
Total1 h 30 min
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Ingredients
- 1 onion
- 110 g jarred roasted red peppers
- 1 tsp garlic salt
- 360 g sour cream
- 1100 g raw chicken breast
- 1 tsp ground cumin
- 10 ml olive oil
- ½ tsp dried oregano
- 125 g canned mild green chillies
- 560 g red enchilada sauce
- 12 wheat tortillas
- 340 g grated Mexican cheese blend
Preparation
Heat oven to 180 °C. Peel and chop onion and dice chicken. Cook both in oil for about 10 minutes until chicken is cooked through. Stir in cumin, garlic salt and oregano. Chop drained peppers and chillies.
1 onion110 g jarred roasted red peppers1 tsp garlic salt1100 g raw chicken breast1 tsp ground cumin10 ml olive oil½ tsp dried oregano125 g canned mild green chillies- oven
- knife
- chopping board
- frying pan
- spoon
Mix chicken and vegetables with 330 g sour cream and 170 g cheese. Divide between tortillas and roll up. Place seam down in baking dishes. Cover with sauce and the remaining 170 g cheese. Cover with foil and bake for about 50 minutes until piping hot.
360 g sour cream560 g red enchilada sauce12 wheat tortillas340 g grated Mexican cheese blend- mixing bowl
- spoon
- baking dish
- foil
- oven
Put the remaining 30 g sour cream in a piping bag with a small opening. Pipe eyes and mouths on the hot enchiladas.
- mixing bowl
- spoon
- piping bag
Allergens
- Gluten
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration