Thursday 3 October 2013

My Chicken Enchiladas

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for My Chicken Enchiladas. It is by no means an authentic or traditional recipe, but it's my interpretation of the classic Mexican dish. It does take a while to prepare the different elements, and then assemble everything, but if you can make a lasagne from scratch, then you can definitely make this. It's worth it though - a real cold weather comfort food!

A Simple List of Ingredients:

1. Tomato Passata
2. Vegetable Oil
3. Red Chilli Powder
4. Plain Flour
5. Garlic Powder
6. Ground Cumin
7. Water
8. Salt
9. Cooked Chicken Breast
10. Onions
11. Garlic
12. Plain Flour
13. Vegetable Stock
14. Tortilla Wraps
15. Fresh Coriander
16. Grated Cheddar Cheese

Bismillah, let's begin!

First, to make the red enchilada sauce, heat 3 tablespoons vegetable oil in a saucepan.

Add two tablespoons plain flour, and two teaspoons red chilli powder.

Stir to combine, and cook on medium heat for a minute.

Next, take a 500 grams carton of passata.

Add all the passata, stirring constantly ..

.. until well combined.

Add 1/4 teaspoon ground cumin and 1/4 teaspoon garlic powder. Also, add salt, to taste.

Stir to combine.

Pour in about 1 and 1/2 cups water.

Stir well and bring to the boil.

Simmer on low for a few minutes and taste for seasoning.

Set the sauce aside.

Next, take one pound of cooked chicken breast. You could use any leftovers, but here's how I cooked mine.

Add a few tablespoons plain flour.

Season with salt and pepper. I would add 1/2 teaspoon each of salt and pepper but you may add as much as you want.

Mix well to combine.

Heat a few tablespoons vegetable oil in a pan.

Cook the chicken for a few minutes on each side ..

.. until golden brown and cooked through.

Once the chicken is cooked and slightly cooled ..

.. thinly slice or shred it.

Next, use the same pan to heat a little more oil, and add one sliced onion.

Throw in three chopped garlic cloves.

Cook on a medium heat, until softened.

Add two teaspoons ground cumin.

Stir to combine.

Sprinkle in two tablespoons plain flour.

Stir to coat everything in the flour.

Add a good splash of vegetable stock. I would add 200ml. You may add water later, if you feel things are getting too thick.

Stir to combine to form a sauce.

Bring the sauce to the boil.

Throw in the sliced cooked chicken.

Pour in a few tablespoons of the enchilada sauce from earlier.

Mix well, and taste for seasoning.

Add a handful of chopped coriander.

Stir until well combined, and set aside.

Take a large oven dish, and spread a little of the enchilada sauce at the bottom.

Now, to assemble, take eight medium flour tortillas. You could also use corn tortillas.

Take a tortilla.

Spread on some enchilada sauce.

Place a few tablespoons of the chicken mixture in the middle.

Sprinkle on some grated Cheddar cheese.

Roll up the stuffed tortilla.

And, place into the oven dish. Continue with the rest of the tortillas.

In this dish, I managed to fit six tortillas.

And, the last two went into this small dish.

Pour on a little more of the enchilada sauce over the tortillas.

And, sprinkle with some more grated Cheddar cheese.

Bake in a preheated oven at Gas Mark 6 for 30 minutes until the cheese is golden brown and bubbling, and the edges of the tortillas are crispy.

Garnish with more chopped fresh coriander.

Serve with fresh lettuce and my Pico De Gallo Salsa.


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