A few months ago I bookmarked this enchiladas recipe to try. It looked and sounded great and above all, it didn’t involve using a sauce from a jar or a ready-made spice mix. What’s more, there was a recipe for the sauce included in the post. Now, I don’t mind occasionally using a jar of sauce, but only for very lazy meals, not for recipes I want to blog about. Also, if I make my own sauce, I feel I’ve created the flavours myself. I can taste it and play around with it so I get a sense of achievement when it’s finished and tastes how I want it to taste. Before finding this, I’d actually been reading lots of recipes and they always sounded great but usually somewhere in the list of ingredients was a branded jar of sauce or a branded spice mix for a completely unknown (in the UK) brand. Luckily, this recipe avoided all those problems.
The only negative was the time it took to make it. It took quite a while to make as I had to cook the chicken first (but you could use ready cooked chicken), then make the enchilada filling, then make the sauce for the top and finally bake in the oven, so perhaps it’s not a recipe to try on a weekday after work, but it’s perfect for a weekend. My gorgeous husband (who may have been forced to watch too much Masterchef with me recently) declared that it was a ‘triumph’, the best thing I’ve made since being pregnant. Hmm but I thought you really liked…
Anyway, I found the recipe on Pass the Sushi who found it on The Cafe Sucre Farine and I really hope that someone sees it here and makes it, and then passes it on to someone else, because this is definitely a recipe to share. I have made just a few alterations to the recipe based on the ingredients I had to hand and have also reduced the quantities to serve just two people.
Ingredients for Enchiladas – Serves 2
1 large chicken breast
1 small onion, finely diced
1/2 tbsp dried parsley
1/2 tbsp chilli powder
1/4 tsp dried oregano
1/4 tsp cumin
1 garlic clove, crushed
200g tinned chopped tomatoes
3 diced green chillies (this should have been a can of diced green chillies but I didn’t have it so substituted with fresh chillies)
2 tbsp grated cheese (I used Red Leicester)
1 tbsp sour cream
4 flour tortillas
1 tbsp chopped fresh coriander (cilantro)
1 spring onion (thinly sliced)
Enchilada Sauce (recipe below)
How to make Chicken Enchiladas
1. Poach the chicken gently until cooked, then shred with two forks.
2. Heat a little oil in a sauce pan and add the onion. Cook until softened. Then add the herbs, spices, salt, pepper and garlic. Followed by the tinned chopped tomatoes and chillies.
3. Bring up to the boil and then add the shredded chicken. Turn the heat down and let it simmer for about 20 minutes. Add a dash of water it if gets too dry.
4. While the filling is simmering, make the enchilada sauce using the recipe below.
5. Just before assembling the enchiladas, add half the cheese, coriander and sour cream to the chicken mixture and stir in until the cheese has melted.
6. Lightly oil an ovenproof dish. Take a flour tortilla. Put a quarter of the mixture on the tortilla and roll it up. Place it in the dish and repeat with the other three tortillas.
7. Pour the enchilada sauce over the top of the tortillas, top with the rest of the cheese and place in the oven for about 20 minutes. When ready, top with the spring onion to serve.
Ingredients for Enchilada Sauce
1 tbsp self-raising flour
1 tsp hot chilli powder
200g can tinned tomatoes
1/4 tsp ground cumin
1 small clove garlic, crushed
How to make Enchilada Sauce
1. Put a generous dash of oil in a small saucepan. Heat and then add the flour and chilli powder. Keep stirring and cook for a couple of minutes over a low-medium heat.
2. Blend the tomatoes and add to the saucepan slowly, stirring into the paste so it keeps a smooth consistency. Add the other seasonings and a little water if it is too thick. Keep stirring and let it simmer and reduce to a thick tomato sauce. Taste and adjust any seasonings if necessary.