Creamy Cheesy Chicken Enchiladas

Ingredients

• 500 g chicken breasts, cut into bite-size pieces
• 250 g sour cream
• 1/2 bunch coriander or cilantro, finely chopped (about 1/4 cup)
• 1/2 bunch chives, finely chopped (about 1/4 cup)
• 8 corn tortillas, warmed
• 200 ml enchilada sauce, warmed
• 1 cup mozzarella cheese, shredded

Directions

1. 1

   Fry the chicken breast pieces in a little olive oil and butter until almost cooked through. Put the chicken in a heatproof bowl to cool.

2. 2

   Once the chicken has cooled, add the chopped coriander and chives and the sour cream to the chicken and mix all together.

3. 3

   Preheat the oven to 200C/400°F.

4. 4

   Using a 9" x 13" oven dish, spoon a little enchilada sauce into the bottom of the dish.

5. 5

   Spoon a couple of tablespoons of chicken mix onto each tortilla and roll up, placing each rolled enchilada into the oven dish, seam side down.

6. 6

   Once the oven dish is full, pour the rest of the enchilada sauce over the top and then sprinkle generously with the shredded mozzarella.

7. 7

   Place the dish in the oven for 25-30 minutes until enchiladas are done.