Chicken & Tomato Salsa Enchiladas
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Combine all salsa ingredients, mix well and let stand, covered, at room temperature to blend flavours.
Lightly oil and season chicken breasts. Grill on medium-high heat (over charcoal, if possible) until meat thermometer reads 165°F (74°C). Lightly brush again with oil and cool. Cut into small cubes.
Spread a small amount of sour cream over each tortilla. Place about ¼ cup (50 mL) of diced chicken across the centre. Cover with the same amount of well mixed tomato salsa.
Fold in sides and roll the tortilla to form a sausage. Place in lightly oiled baking dish, seam side down. Continue until all tortillas are used. Brush lightly with oil and bake at 350°F (175°C) for 10 minutes or until well heated.
Arrange 2 tortillas per person with garnishes of sour cream, avocado, and shredded lettuce.
|Per 630 g serving||Amount|
|Saturated Fat||7 g|
|Per 630 g serving||% Daily Value|