One Pan Chicken Enchiladas
Prep
5 Minutes
Total Time
20 Minutes
Servings
2
Spice Level
Mild
Ingredients
9
Ingredient List
- 2 teaspoons vegetable oil
- 1 small red onion, chopped
- 200g cooked chicken, shredded
- 1 jar (226g) Old El Paso™ Thick 'N Chunky Salsa (mild or hot)
- 125ml water
- 3 Old El Paso™ Regular Flour Tortillas, each cut into 8 triangles
- 125g ready-grated Cheddar
- Pickled red onion, to serve (optional, see Tips)
To serve (optional)
- Fresh soured cream (or Old El Paso™ Soured Cream) and lime wedges
Preparation
- Heat the oil in a 20-23cm diameter non-stick ovenproof frying pan over a medium heat. Add the onion and cook for 3-4 minutes, stirring, until softened and turning golden.
- Stir in the chicken, salsa and water, then increase the heat and bring to the boil. Add the tortilla triangles and using 2 spatulas, stir them through the chicken and salsa mixture (see Tips). Preheat the grill to high.
- Simmer for 3-4 minutes until bubbling, then scatter over the cheese. Place the frying pan under the hot grill and grill for 2-3 minutes until the cheese is bubbling and golden.
- Garnish with the pickled red onion, if using, and serve straight from the pan with soured cream and lime wedges to squeeze over, if you like.
Expert Tips
- Make sure to mix the tortilla triangles thoroughly in the pan so they are coated in the salsa sauce. If it’s easier, transfer everything to a large bowl, toss together gently, then return to the frying pan.
- To lightly pickle the red onion, thinly slice 1/2 small red onion and place in a shallow heatproof bowl. Pour over just-boiled water and leave to soften for 5 minutes, then drain and return to the bowl. Cover with rice wine vinegar and a sprinkle of caster sugar and leave for 1-2 hours. Store in the fridge in a clean, covered jar for up to 2 weeks.
