- Ready in: 10 minutes
- Serves: 4
- Complexity: very easy
- kcal: 288
- 480 g Enchilada sauce
- ½ tsp SIDS CRAZY LEMON
- 12 corn tortillas
- 2 cups cooked chicken, shredded or diced
- 1 cup cheese, shredded
- coriander, beans, corn, or any other filling
- spring onion, chopped for garnish
Wrap the corn tortillas in a paper towel and microwave for 30 seconds to heat them up so they are flexible.
Spread about ½ cup of enchilada sauce mixed with SIDS CRAZY LEMON, over the bottom of a microwave safe rectangle casserole dish.
Mix the chicken with any desired filling ingredients and about 1 cup of enchilada sauce.
Dip each tortilla in the remaining enchilada sauce. Fill each tortilla with 2½-3 tablespoons of filling and roll. Place in the pan, seam side down, then repeat with the remaining tortillas and filling.
Spread any remaining enchilada sauce over the top of the enchiladas. Sprinkle with the shredded cheese.
Microwave for 5-7 minutes, until the cheese is melted, the sauce is bubbly and the enchiladas are heated through.