Cheesy Chicken Enchiladas Recipe

Name: Cheesy Chicken Enchiladas Recipe
Total time: 50 min
Ingredients: 1 small red onion, finely sliced; 1 tbsp white sugar; 60 ml red wine vinegar; 60 ml water; 1 tbsp ground cumin; 1 tbsp sweet paprika; 1 tbsp dried oregano; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp sea salt flakes; ½ tsp freshly cracked black pepper; 1 small avocado; ½ lime, juiced; Sea salt flakes, to taste; Freshly cracked black pepper, to taste; 600 g boneless, skinless chicken breast (2 large breasts); 2 tbsp olive oil; 1 brown onion, diced; 1 tbsp freshly minced garlic; 1 tbsp apple cider vinegar (can be substituted with red wine vinegar or white vinegar); 700 g passata; 1 tbsp brown sugar; 200 g corn kernels (fresh, frozen or canned); 250 g shredded cheddar or Mexican cheese blend; 8 regular flour tortillas; ¼ bunch finely chopped coriander (cilantro), to serve

simplehomeedit.com

These Chicken Enchiladas are finished with smashed avocados, pickled red onion and chopped coriander (cilantro) and are perfect to make ahead too!

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Ingredients

1 small red onion, finely sliced
1 tbsp white sugar
60 ml red wine vinegar
60 ml water
1 tbsp ground cumin
1 tbsp sweet paprika
1 tbsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt flakes
½ tsp freshly cracked black pepper
1 small avocado
½ lime, juiced
Sea salt flakes, to taste
Freshly cracked black pepper, to taste
600 g boneless, skinless chicken breast (2 large breasts)
2 tbsp olive oil
1 brown onion, diced
1 tbsp freshly minced garlic
1 tbsp apple cider vinegar (can be substituted with red wine vinegar or white vinegar)
700 g passata
1 tbsp brown sugar
200 g corn kernels (fresh, frozen or canned)
250 g shredded cheddar or Mexican cheese blend
8 regular flour tortillas
¼ bunch finely chopped coriander (cilantro), to serve