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Chicken Enchilada
with Baked Smoked Potato Wedges and Sour Cream


Cooking Time 15 minutes


550 kcal


1 Person


From the test group:

Tightly tucked in a homemade tortilla, this chicken enchilada is exotic yet reassuring, especially for the tasty sauce and the drizzled sour cream. With smoked, baked potato wedges on the side, this is an authentic Fiesta in your mouth.


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Step 1- Gear Up

Heat the oven at 180 degrees Celsius.

Step 2- Bake your Potatoes

On an oven tray (with Aluminium foil or baking sheet base on the oven tray), add the potatoes with (1) teaspoon (tsp) of corn oil and bake for (15) minutes or until fully cooked (potatoes are tender)

Step 3- Cook your Chicken

On a fry pan over medium heat, add (1) teaspoon (tsp) of corn oil, add the Chicken and stir for (2) minutes. Add the vegetables and keep cooking for (2) more minutes, then add the half of the sauce and keep cooking for (1) more minute.

Step 4- Roll the tortilla

Divide the chicken over the flattened tortilla bread and spread half the mozzarella Cheese on the Chicken. roll the tortilla and place it on an oven tray. Add the remaining sauce and the remaining mozzarella Cheese on the top of the rolled tortilla. Bake the tortilla in the oven for (4) minutes or until the Cheese fully melts.

Step 5 - Serve your Dish

Serve your enchilada with baked potato and sour cream


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