CHICKEN ENCHILADAS

April 29, 2014

This is one of my favourite recipes. It looks like a terrible long and complex recipe – but it’s really not. Just toss all ingredients together and these enchiladas practically make themselves. And they are finger licking good. 

CHICKEN ENCHILADAS

  • 2 tablespoons olive oil
  • 1 yellow onion
  • 5 cloves garlic
  • 3 dried chilies
  • 500ml water
  • 4 tomatoes
  • 3 tablespoons tomato paste
  • 1.5 teaspoons cumin
  • 1.5 teaspoons salt
  • 0.75 teaspoon garlic powder
  • 0.5 teaspoon oregano
  • 0.25 teaspoon cinnamon

  • 3 teaspoons olive oil
  • 400g chicken
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.5 teaspoon cumin
  • 0.5 teaspoon garlic powder
  • 350g cream cheese [queso fresco]
  • 1 red bell pepper [diced]
  • corn tortillas
  • fresh cilantro
  • grated cheese

enchilada sauce:

_ heat oil _ add onions, garlic and chilies

_ cook until onions become translucent

_ stir in water, tomatoes, tomato paste and spices

_ bring to a boil

_ reduce heat and simmer until the tomato chunks have disintegrated [about 30-45min]

_ remove from heat

_ puree the mixture 

filling:

_ combine spices and herbs in a small bowl

_ rub spices onto chicken breasts

_ heat olive oil _fry chicken until cooked through

_ once cooked, remove chicken from pan and allow to cool a little

_ tear the chicken into small strips

_ combine Philadelphia, bell pepper dices and chicken strips in a bowl

time to get messy:

_ preheat oven to 180°C

_ pour enchilada sauce into an oven proof pan [just to cover the bottom]

_ coat a tortilla with sauce

_ place a line of chicken filling in the middle

_ roll closed and place with the opening down in the pan

_ continue with the rest of the tortillas

_ pour remaining sauce over the tortillas in the pan

_ cover with grated cheese [optional]

_ place pan in the oven [bake for 15-20min]

_ garnish with fresh cilantro

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