My friend just returned from a holiday in Mexico and after hearing all about his amazing trip and the gorgeous food he ate whilst he was there I suddenly got a major craving for Mexican food.
I finally decided to make these ‘Chicken Enchiladas’ which to be fair were probably very far from being authentic but still tasted absolutely delicious.
A Corona later and the Mexican fantasy was complete.
Ingredients (makes 6 enchiladas)
3 chicken breasts
1 small onion, finely chopped
1 garlic clove, finely chopped
1/2 cup passata (or 1/2 can of crushed tomatoes)
1/3 cup sour cream
1/2 tsp chili powder (or to taste)
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1 cup grated cheese ( I used cheddar cheese)
6 flour (or corn) tortilla
1 jar of enchilada sauce (or salsa)
Coriander or parsley to garnish (optional)
Shortcut: use half a rotisserie chicken instead of chicken breasts.
♥ Preheat the oven to 190 degrees C.
♥ Heat 2 tbs of olive in a frying pan over medium high heat. Brown the chicken breasts on both sides until cooked through (about 6-8 min in total).
♥ Remove the chicken to a large plate. Leave to cool for a few minutes and then shred the chicken by pulling it apart with two forks (or by hand)
♥ Add 1 more tbs of olive oil to the frying pan and saute the onion and garlic until soft. Add the cumin, chili, salt and pepper and pour in the Passata.
♥ Return the chicken to the pan. Add the sour cream, half of the cheese and stir to combine. Cook over low heat until the cheese is melted.
♥ Divide the chicken mixture evenly between the tortillas and roll up tightly. Arrange them seam down in a baking dish.
♥ Cover with enchilada sauce and top with the rest of the cheese.
♥ Bake for 15-20 min or until the cheese is bubbling and golden.