An enduring crowd-pleaser, these chicken enchiladas are guaranteed to satisfy. Packed with undercover veggies, topped with feta, and doused in a vibrant coriander dressing, this version offers a lighter take on the Tex-Mex classic.
Preheat oven to 180°C fan-forced. Thinly slice chicken and place in a bowl. Finely zest lime. Add lime zest, paprika, salt and pepper to the bowl and mix to combine.
Coarsely grate zucchini. Drain and rinse black beans. Finely chop spring onions, keeping white and green parts separate.
Heat ½ the olive oil in a medium frypan over medium-high heat. Add chicken and cook, turning, for 3–4 minutes or until golden. Add white spring onion and zucchini and cook for 1–2 minutes or until softened. Stir through black beans, crushing lightly with the back of a spoon. Add baby spinach leaves and ½ the sour cream, season and continue to cook, stirring, for 1 minute or until spinach has wilted. Remove from heat and allow to cool slightly.
While the filling is cooling, wash and finely chop coriander stems and leaves. Juice lime. Place coriander, lime juice, green spring onion and remaining olive oil in a bowl. Season with salt and pepper and stir to combine. Set aside.
Place tortillas on a clean work surface. Divide chicken mixture between each tortilla and roll to enclose. Spread ½ the enchilada sauce over the base of a medium baking dish. Add enchiladas, seam-side down, to the dish and pour over remaining enchilada sauce. Crumble over feta.
Bake enchiladas for 8–10 minutes or until golden brown. Meanwhile, place remaining sour cream in a bowl with 2 teaspoons water and mix to loosen. Divide enchiladas between plates and drizzle over sour cream and coriander dressing to serve.