Quick chicken enchiladas

Name: Quick chicken enchiladas
Yield: 5
Ingredients: 1 cup Light sour cream; 3 Spring onions, finely diced; ½ tsp Chilli flakes; ½ tsp Ground cumin; 2 Garlic cloves, crushed; 6 small Flour tortillas (Main); 400 g Cooked chicken, or smoked chicken, skinned and boned, cut into thin strips (Main); 1 cup Mexican salsa (Main); 1 cup Cheddar cheese, grated; 1 sprinkle Chopped fresh herbs, e.g. parsley, coriander

for 5 people

Jan Bilton

Food writer and cookbook author.

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Omit the chilli, if preferred.

Ingredients

1 cup	Light sour cream
3	Spring onions, finely diced
½ tsp	Chilli flakes
½ tsp	Ground cumin
2	Garlic cloves, crushed
6 small	Flour tortillas (Main)
400 g	Cooked chicken, or smoked chicken, skinned and boned, cut into thin strips (Main)

For the topping

1 cup	Mexican salsa (Main)
1 cup	Cheddar cheese, grated
1 sprinkle	Chopped fresh herbs, e.g. parsley, coriander

Directions

Combine the sour cream, spring onions, chilli flakes (if using), cumin and garlic.
Warm the tortillas for 30 seconds in the microwave. Place the chicken down the centre of each tortilla. Top with the sour cream mixture then roll up and place seam-side down in a lightly greased 28cm x 21cm baking dish.
Spread with the salsa and sprinkle with the cheese. Cover and microwave for 4-5 minutes, until bubbling. Garnish with the chopped herbs.