Easy Chicken Enchiladas

Easy Chicken Enchiladas are the ideal way to use up leftover chicken. This dish is very quickly assembled if you have a quantity of Tomato Sauce Recipe at hand. Many Chicken Enchilada recipes are high in fat, by way of cheese or sour cream. We have cut down on the fats substantially in this recipe: there is a tablespoon of sour cream inside each enchilada and cheese on the top of the dish, but none inside the tortillas. So, not only is this a delicious way of serving chicken leftovers, it is a relatively healthy meal. Serve it with a huge salad and guacamole, and this meal will satisfy the hungriest people in the family, or it does well for impromptu entertaining.

Most enchilada recipes have a list of ingredients a mile long. We have simplified things without compromising on flavor. This is a mild recipe - if you feel like more spice, add a few pickled jalapeno peppers to your tomato sauce.

If you don't have leftover cooked chicken, bake or poach 8oz / 250g boneless chicken breasts.

Ingredients:

Method:

1. Pre-heat oven to 350° F / 180° C.
2. Add 1 teaspoon of cayenne pepper to the tomato sauce.
3. Take ¾ of the tomato sauce. Divide this between the 4 tortillas. Don't spread it right up to the edge.
4. Divide the shredded chicken between the tortillas.
5. Place 1 tablespoon of sour cream on each tortilla. Wrap each tortilla into a roll and place in a baking dish with the folded side down.
6. Top with the remaining tomato sauce.
7. Sprinkle over the grated cheese. Bake for about 15 minutes, until the cheese has melted.