The Best Chicken Enchiladas

Yields: 4 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 1 Hr Total Time: 1 Hr 15 Mins

These have to be the best chicken enchiladas that I have ever tasted!  They are quite spicy so if you don’t like a dish to be too hot reduce the amount of chilli powder and chillies.  This dish can be prepared in advance and placed in the oven when your guests arrive.

Ingredients

0/25 Ingredients
Adjust Servings
  • For the Enchilada sauce
  • To serve

Instructions

0/9 Instructions
  • In a large pan bring the chicken stock to a boil then reduce to a simmer. Place the chicken breasts in the pan, cover with the lid and let poach for 10 minutes. Take off the heat and leave in the pan for 10-15 minutes. Remove the chicken, shred and set aside.
  • Heat the oil in a large frying pan and add the onion, cook until softened. Add the herbs, spices, salt, pepper and garlic.
  • Add the passata and chillies, bring to the boil then add the shredded chicken. Reduce the heat and let simmer for 20 minutes, add a splash of water if the mixture becomes to dry.
  • Preheat the oven to 200°C/180°C Fan/400°F/gas mark 6.
  • For the Enchilada sauce, heat the oil in a pan and then add the flour and chilli powder. Stir over a medium to low heat for 2 minutes. Slowly add the passata stirring continuously to make sure you have a smooth consistency. Add the garlic and cumin and a dash of water if the sauce is too thick. Keep stirring and let simmer until it reduces to a thick tomato sauce, season to taste.
  • When the chicken mixture is ready add 1/3 of the grated cheese, sour cream and coriander, mix until the cheese has melted.
  • Lightly oil an oven proof dish, take a flour tortilla and place a 1/8 of the mixture inside and roll it. Place in the dish and repeat with the remaining tortillas.
  • Pour the Enchilada sauce over the tortillas and sprinkle over the remaining cheese. Place in the oven and cook for 15-20 minutes or until the cheese begins to turn golden.
  • To serve, divide between serving plates and top with sour cream and a sprinkling of coriander, enjoy!

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