Chicken Enchilada

Name: Chicken Enchilada
Cuisine: Indian
Ingredients: 2 tbsp rapeseed oil; 2 tbsp plain flour; 4 tbsp mild chili powder (Pasilla/ancho or chipotle for a hotter sauce); 1 tsp garlic powder; 1 tsp salt; half tsp cumin seeds, ground; half tsp dried oregano; 500ml chicken or vegetable stock; 1-2 tbsp tomato puree; 1 onion, peeled and diced; 1 red pepper, sliced; 4 mushrooms, sliced; 600 chicken thigh/breasts, sliced / leftover chicken shredded; 1 green chilli, chopped; 1 tsp sea salt and freshly-cracked black pepper; 400g tin black beans/pinto beans/aduki beans, drained; 8 large tortillas, corn or wheat; 300g cheese, grated; fresh coriander, chopped, jalapeños, chopped red onions, avocado, sour cream

Instructions

Enchiladas originate from Mexico where the act of wrapping a corn tortilla around other ingredients was a traditional way of consuming food. The original street food enchilada was a just corn tortilla dipped into sauce without a filling, but now they are used to wrap all kinds of different things, topped with different sauces and smothered in cheese. There are lots of different types of enchilada recipes, from having a spicy chilli sauce, a fresh mole sauce, a herby salsa verde or even a cream sauce. For this recipe I'm using leftover chicken but you can use beef, turkey, lamb, or vegetables for the filling and make a sauce you like to top them with. I made a classic enchilada sauce with chipotle chilli powder and it was very spicy, so opt for milder chilli if you don't like it too hot. For the cheese you can use an American style cheese with chilli or stick to a good old cheddar. Either way, its a great family dish and the kids love it!

Updated at: Wed, 20 Nov 2024 05:05:00 GMT