Have a Mexican inspired night with these delicious enchiladas made with DARI’S Tomato Soup. They are easy to make and so enjoyable to share, we think these enchiladas will be a hit at your next fiesta.
Ingredients
1 x DARI’S Tomato Soup
1 tbsp olive oil
2 corn cobs, kernels removed
1 roasted capsicum, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground chipotle chilli
½ tsp salt
500g chicken breast, 1cm sliced
⅓ cup sour cream
8 corn tortillas
½ cup grated cheese
1 avocado, diced
½ bunch coriander, roughly chopped
¼ cup sour cream, to serve
Method
- Preheat oven to 180℃.
- Remove a quarter of a cup of DARI’S Tomato Soup from the package and set aside until Step 8.
- In a large pan, heat oil over medium heat. Add corn kernels and cook for 3-4 minutes, stirring regularly. Add capsicum and cook for a further 2-3 minutes.
- Add chicken to the pan. Cook, stirring for 5 minutes or until the chicken is cooked through. Add spices and salt to the pan. Stir to combine then allow to cook for 2-3 minutes or until fragrant.
- Add tomato soup from the package to the pan. Stir to combine then allow to come to a simmer. Remove from the heat and add the sour cream. Set aside to cool slightly.
- To assemble the enchiladas, prepare a large baking dish by greasing or spraying with a small amount of oil. Place chicken mixture in the centre of each tortilla then roll to secure. Transfer the enchiladas to the baking dish.
- Top enchiladas with reserved tomato soup and grated cheese.
- Place in the oven to bake for 25-30 minutes.
- Remove from the oven. Top with avocado and coriander. Serve with sour cream.
