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Chicken Enchilada Bake

SERVES: 4 – 6
PREP TIME: 20 MINUTES
STOVE TOP TIME: 35 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 30ml oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 600g chicken mince
  • 125g mushrooms, chopped
  • 15ml paprika
  • 15ml mixed herbs
  • 7,5ml crushed chilli
  • 7,5ml chipotle seasoning
  • 15ml salt
  • 7,5ml pepper
  • 375ml chunky salsa
  • 600ml cream of chicken soup
  • 750ml grated cheddar
  • 12 corn tortillas, cut into ¼ pieces

DIRECTIONS

  1. In a medium sized pot, heat the oil and fry the onion and garlic until light golden.
  2. Add the chicken mince, mushroom, paprika, mixed herbs, chilli, chipotle, salt and pepper and fry until the mince is cooked.
  3. Remove from the pot.
  4. In a bowl, mix the soup, salsa and ¾ of the grated cheese.
  5. Place ¼ of the tortilla pieces in the bottom of the pot and top with 1/3 of the mince and 1/3 of the salsa mix.
  6. Repeat twice more, and top with tortilla pieces and grated cheese.
  7. Place the pot on low heat with the lid on and simmer for 15 minutes.
  8. Place in the Wonderbag on a mat or cloth, seal and leave to cook for 2 hours.
  9. When done, place the pot under a grill to brown.
  10. Serve with chopped spring onion, sour cream and salad.