Source(google.com.pk)
Ingredients
1 Roast Chicken, skin and bones removed, meat shredded
1 small red capsicum, halved, seeded, thinly sliced
1 red onion, halved, cut into thin wedges
3 shallots, ends trimmed, thinly sliced
145g (1 3/4 cups) coarsely grated cheddar
6 flour tortillas
375g btl Old El Paso Thick & Chunky Medium Salsa
Sour cream, to serve
Fresh coriander sprigs, to serve
Tomato salsa
3 ripe tomatoes, coarsely chopped
1/4 red onion, finely chopped
1 tablespoon fresh lime juice
Method Notes
Step 1
Preheat oven to 200°C. Combine the chicken, capsicum, onion, shallot and 80g (1 cup) of the cheddar in a large bowl.
Step 2
Place 1 tortilla on a clean work surface. Top with one-eighth of the chicken mixture. Place 1 tablespoon of the salsa on top. Roll up to enclose filling. Place in an ovenproof dish. Repeat with salsa and the remaining tortillas and chicken mixture. Spoon over remaining salsa and sprinkle with remaining cheddar. Bake for 20 minutes or until the cheddar melts and filling is heated through.
Step 3
Meanwhile, to make the tomato salsa, combine the tomato, onion and lime juice in a bowl. Season with salt.
Step 4
Top the enchiladas with the tomato salsa, sour cream and coriander.
Made my own salsa, guacamole and dirty rice to acccompany. Was delicious. Everybody loved it. Baked for about 25 minutes.
YUM! I used chicken breast seasoned in Cajun seasoning as another user may have suggested and they were delish! Will definitely be a regular on this house.
Ingredients Nutrition
1 tablespoon oil
1 large brown onion, finely chopped
1 small red capsicum, diced
1 small green capsicum, diced
2 cobs of corn, kernels removed
400g can diced tomatoes in juice
420g can four-bean mix, rinsed and drained
1/2 teaspoon Tabasco sauce
1 x 220g packet light corn chips
1 cup reduced-fat grated tasty cheese
1/2 avocado, peeled, cored (see Notes)
2 tablespoons lemon juice
Method Notes
Step 1
Heat oil in a large heavy-based frying pan over medium-high heat. Add onion and cook, stirring, for 2 to 3 minutes or until onion is tender.
Step 2
Add red and green capsicum, corn kernels, tomatoes, beans and Tabasco. Season with salt and pepper. Bring to the boil. Reduce heat to medium and simmer for 20 to 25 minutes, or until vegetables are tender and beans are heated through.
Step 3
Preheat oven to 200°C. Arrange corn chips on heatproof serving plates. Sprinkle with half of the cheese. Spoon over bean mixture. Sprinkle with remaining cheese. Bake for 10 minutes or until corn chips are crisp and cheese is melted.
Step 4
Place avocado into a bowl. Add lemon juice and mash. Dollop over dish and serve.
This was a fantastic veg nacho dish. I thought it might be a bit bland as the only seasoning was tabasco so I added 2 tbsp of chopped coriander stems and a packet of Old El Paso taco seasoning (salt reduced). I prefer not to use packet mix/sauces but taco seasoning went really well with all the fresh veg in this recipe. I used chopped fresh tomatoes and a bit of water instead of canned tomatoes as well.
This is one of the families favourite dinners. It's unbelievably easy to cook and there's never a crumb left behind on any bodies plate.
Very nice. Substituted fresh tomatoes, spinach corn chips and tinned corn kernels + added salt & crushed garlic to the avocado as well. Came together really well, didn't really need much time in the oven though, not sure if it was worth the charge for power
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