Leftover chicken enchiladas with leek and sour cream
Looking for an idea of how to use up cooked chicken? Try our enchiladas recipe with flour tortillas, filled with leftover shredded chicken meat, leek and topped with easy sour cream sauce.
Servings 5 people
- 2 medium cooked chicken breasts Shredded, or a similar equivalent of leftover chicken meat
- 5 flour tortilla wraps Mission Deli Original Wraps
- 100 g cheddar cheese Grated
- 2 tbs sour cream Or creme fraiche
- 1 medium leek Sliced
- 1 onion Diced
- 4 cloves of garlic Diced
- black pepper a pinch of
- 1/2 tsp caraway seeds ground
- olive oil
- 80 g cheddar cheese grated
- 90 g sour crea Or creme fraiche
Fry the onion first. Once the onion starts browning turn the heat down.
Add the chicken, sliced leek, garlic, ground caraway seeds and black pepper into the pan. Continue frying for a few more minutes on medium heat.
Season with salt.
Take the pan off the heat, stir 2 full tablespoons of sour cream or creme fraiche and 100 g of grated cheese into the mix.
Divide the filling into 5 portions (around 130 g / a portion).
How to fold the enchiladas
Put the filling in the center and fold in the left and right side of the tortilla wrap. The bottom end of the tortilla fold over so it overlaps the filling.
Roll it up tightly.
Place the tortilla with the loose end side down into the baking dish, this way it stays closed and none of the filling will escape.
Repeat with all 5 wraps.
Spread the topping over the top of the folded tortilla wraps and bake in the preheated oven for 15 minutes.
Calories: 445kcal | Carbohydrates: 22g | Protein: 32g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 129mg | Sodium: 548mg | Potassium: 503mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1037IU | Vitamin C: 6mg | Calcium: 331mg | Iron: 2mg