Chicken enchiladas!
My Chicken Enchilada recipe isn't authentic Mexican. It probably aligns more closely with Tex-Mex. But regardless of the nationality, they're unquestionably delicious!
Traditionally, enchiladas are made with a corn tortilla, as opposed to a burrito which is typically made with a flour tortilla. This makes enchiladas a gluten-free alternative. An enchilada is defined as a corn tortilla stuffed with meat and covered with a tomato and chilli sauce (The Real Academia Española). Fortunately, corn tortillas are becoming more readily available in shops, but if you prefer to make your own, as I sometimes do, here is a link to my tortilla recipe and quesadillas. The sauce is easily made with ingredients found in the pantry and is tastier than the packet mixes you can buy, with no added preservatives.
As for the cheese, it doesn't really matter what type you use. I prefer a 50:50 mix of mature tasty and smoked cheddar.
When it comes to preparing the chicken, I prefer to use two forks to pull apart the seared fillets. There's nothing wrong with cutting the fillets into small pieces either. I prefer thigh fillets in this recipe - they're juicier and more flavourful. But I understand many people only eat the white meat, and so one chicken large breast will be just as suitable too.
This recipe allows for a lot of customisation to suit your family's preferences. You could easily add some black beans, or substitute the chicken with beef or pork. A quick guacamole, made from mashed avocado, lime juice and ¼ tsp of chilli powder, could replace the salsa if you prefer.
To see the techniques of making this delicious dinner, check out my video in the link below
Makes 6-8
• 5 tbl lime juice
• 2 cloves garlic crushed
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried oregano
• 3 tsp cumin powder
• 3 tsp smoky paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 4 chicken thighs
• Olive oil
• 2 tbl tomato paste
• 2 tsp sugar
• 1 cup chicken stock
• 8 corn tortillas
• 500 g grated cheese
• Sour cream
• 1 batch of fresh Salsa
Preheat oven to 160°C fan forced.
Combine 3 tbl lime juice, garlic, garlic powder, onion powder, oregano, cumin, paprika, cayenne pepper, salt and 2 tbl chicken stock in a large bowl. Stir well. Add chicken and toss to coat well.
In a heavy based frypan, heat a little olive oil. Add chicken and cook for 3-4 minutes on each side. Remove chicken and add to the frypan the tomato paste, sugar, chicken stock and any of the marinade dregs from the large bowl. Stir to combine and bring to a slow simmer.
Shred the chicken (don't worry if it is not fully cooked inside at this point).
Return chicken to the frypan and stir to coat with the sauce. Cook for 3-5 minutes.
Warm tortillas in microwave as per packet directions (Usually 30-60 seconds).
On a board, place 1 tablespoon of chicken into centre of each tortilla. Sprinkle a handful of cheese over chicken. Fold the tortilla over, and place fold down into a large baking dish. Repeat until all are made.
Add 1-2 tbl of lime juice to the remaining sauce. Cover all tortillas with sauce. Top with remaining cheese. Bake for 15-20 minutes until cheese is melted and brown.
Serve with sour cream and fresh salsa.
My fresh Salsa
• 1 corn cob
• 1 avocado diced
• 150 g tomatoes diced
• 1/2 bunch coriander chopped fine
• 1 tbl fresh lime juice
• 1 fresh jalapeno chilli chopped finely
Microwave corn for 1 minute until just tender. Using a sharp knife, remove kernels from the cob. Allow to cool.
Combine all ingredients in a small bowl and serve.
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