You know I love myself a little Mexican. The thing is some of the most delicious Mexican dishes involve some slow cooking which I just don’t have the time for. So here is a ‘cheat’s sour cream enchilada’ which requires minimal cooking and minimal time in the kitchen, but packs a punch in the flavour stakes!
Getting out of the house with two under two has been a little tough. I also have a 4cm gap in my abs which means that even wearing my SRC recovery shorts, I don’t want to pick up anything too heavy and end up with an injured back or even worse prolapse!
I’ve been doing my grocery shop online which has been fantastic – and this recipe is great as you just mix all your ingredients together, pop it in the oven for 20 minutes and then you’re ready for dinner in under 30 minutes.
CHEAT’S SOUR CREAM ENCHILADAS
1 BBQ chicken
1 red onion
1 red capsicum
2 cans of crushed tomatoes
1 teaspoon of paprika
1 teaspoon of dried chili flakes
1 teaspoon of cumin
1 teaspoon of coriander
1 can of chicken soup
1 tub of light sour cream
1 cup of Mexican cheese
10 tortillas
Dice up your onion and capsicum and then mix together with the shredded BBQ chicken, crushed tomatoes, paprika, chili flakes, cumin and coriander.
Place the chicken filling into the centre of each tortilla and roll up. Lay the tortillas in a baking dish.
Mix together the chicken soup and sour cream and then pour over the tortillas before topping with Mexican cheese and baking in a 180 degree oven for 20 minutes.
