Easy Chicken Enchiladas

In this recipe for Easy Chicken Enchiladas, we used our bulk, family-size 1.2kg sachet of Pesto Princess Fresh Tomato Soup and we promise you, it's a winner! Keen to stay plant-based? Skip the chicken and add stir-fried veggies and black beans.

Ingredients

For the shredded chicken

6 chicken breasts, seasoned with salt and pepper (we ordered ours from Fenshams).
½ onion
3 cloves garlic, peeled

For enchilada sauce

1 Tbsp olive oil
3 cloves garlic, finely chopped
½ tsp chilli powder or fresh chilli (to taste)
1 tsp ground cumin
½ Tbsp dried or fresh oregano
1.2 kg Pesto Princess Fresh Tomato Soup

To assemble

Salt and pepper to taste
8 flour tortillas
6 cups grated cheese
Salt and pepper, to taste

Toppings (optional)

Pickled red onions
Chopped coriander
Sour cream
Extra chilli

How to

Preheat the oven to 180°C and grease a large roasting tray or oven-proof casserole.
For super tender shredded chicken, place the seasoned chicken breasts in a large pot along with the onion and garlic cloves, cover with water and bring to a boil over high heat. Reduce the heat to a simmer and cook for approximately 15 minutes, until cooked through. Transfer to a plate and allow to cool for 5 minutes before shredding with a fork.
To make the enchilada sauce, heat the olive oil in a large pot, add the chopped onions and garlic and fry until golden. Add the chilli, cumin, oregano and the Pesto Princess Fresh Tomato Soup. Cook for between five and seven minutes, until hot and fragrant.
In a large bowl, combine the shredded chicken, one cup of enchilada sauce and a generous pinch of salt and pepper. Assemble the enchiladas by spreading each tortilla evenly with the shredded chicken mixture and a generous sprinkling (± ¼ cup) of grated cheese. Roll the tortillas up tightly and place in a large baking dish seam side down.
Pour the remaining enchilada sauce over the tortillas, top with the remaining grated cheese, and bake for 25 minutes until the cheese is melted and bubbly.