Dish 2 - Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
Serves: 4; Prep Time: 30 min; Total Time: 1hr 10min

Ingredients:
1 Tbsp olive oil
1/2 large onion
2 cloves garlic, finely chopped
2 cups chicken stock
3 Tbsp plain flour
1/2 tsp ground cumin
Pinch pepper
1/2 cup sour cream
2 cups shredded cooked chicken breast
1 cup frozen corn, thawed
1 cup mozzarella
1 cup green capsicum, finely chopped
1/4 cup chopped fresh coriander
8 flour tortillas
1 medium tomato, chopped
4 spring onions, sliced

Method:

1. Preheat oven to 180oC. Spray 13x9in glass baking dish with cooking spray.
2. In fry pan, heat oil over medium heat. Add onion and garlic; cook 3-4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir stock, flour, cumin and pepper with whisk until blended. Slowly add to hot mixture in fry pan, stirring constantly. Cook and stir 5-6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
3. In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, capsicum, coriander and 1/2 the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on high 30 seconds, until softened. Spoon 1/3 chicken mixture down centre of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
4. Bake 30-35 minutes or until sauce is bubbly. Remove from oven and uncover. Sprinkle with remaining cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and spring onions.
5. The original recipe suggested serving it with salsa, but Big Spring and I agreed that the dish didn't really need the salsa.
   

Recipe Sources: Betty Crocker, with some slight ingredient changes by me.