Easy Chicken Enchiladas

Steps

1. 1.

   1.

   Warm The Filling** Heat oil in a pan over medium. Soften onion 4–5 minutes. Add garlic 30 seconds. Stir in shredded chicken, cumin, chilli powder, salt, and 60 ml water. Warm through 2–3 minutes. Taste for salt.

2. 2.

   Prep The Sauce

   Warm enchilada sauce in a small pan or microwave. Spread a thin layer in the bottom of a baking dish so the tortillas do not stick.

3. 3.

   Fill And Roll

   Warm tortillas briefly so they bend. Spoon chicken down the centre of each. Add a little cheese. Roll snug and place seam-side down in the dish.

4. 4.

   Bake Easy Chicken Enchiladas

   Pour remaining sauce over the rolls. Top with the rest of the cheese. Bake at 190°C (375°F) for 20–25 minutes until bubbling and lightly browned at the edges.

5. 5.

   Rest And Serve

   Let sit 5 minutes so they hold together when you scoop. Scatter coriander. Serve with lime wedges.