![Easy & Simple Classic Chicken Enchiladas Recipe](https://brandsitesplatform-res.cloudinary.com/image/fetch/w_1540,c_scale,q_auto:eco,f_auto,fl_lossy,dpr_1.0,e_sharpen:85/https://assets.brandplatform.generalmills.com%2F-%2Fmedia%2Fproject%2Fgmi%2Foldelpaso%2Foldelpaso-au%2Foepp%2Frecipes%2Fimages%2Feasy-and-simple-classic-chicken-enchiladas-recipe_hero.jpg%3Fw%3D800%26rev%3D9a9b7022b20e4e3c9f703ddc75aa9645 1540w)
Classic Chicken Enchiladas
Total Time
30 Minutes
Spice Level
Mild
Ingredients
6
Ingredient List
- 1 chopped small onion
- 500 g chicken mince
- 1 coarsely grated zucchini
- 1 Old El Paso™ Enchilada Kit
- 3/4 cup grated mozzarella cheese
- 1/2 cup light sour cream
Preparation
- Preheat oven to 180◦C conventional (160◦C fan forced). Heat a little oil in a large frying pan over medium heat, add onion and cook until soft. Add chicken mince, stirring with a wooden spoon to break up any lumps, cook for 5 minutes. Stir in zucchini and ¾ of the Enchilada Sauce, reserving remaining sauce for topping. Reduce heat and simmer for a further 2 minutes.
- For warm and soft Tortillas follow on pack instructions.
- Place 2 large spoons of mince mixture into centre of each Tortilla, top with a sprinkle of cheese and fold over to create a tube. Place folded side up in a lightly greased oven proof dish. Repeat with remaining filling, cheese and tortillas. Top with sour cream & drizzle reserved Enchilada Sauce over. Bake for 15-20 minutes until golden and bubbling. Enjoy with a fresh side salad.