Serves 1
Directions
- 1For the chicken filling, heat up the olive oil in a pan, then add the chicken pieces.
- 2Sprinkle on the herbs and spices, stir well ensuring the chicken is coated and cook over a medium high heat until the chicken changes colour. Stir continuously.
- 3Once the colour has changed, cover and simmer over a low heat for 20 minutes.
- 4After this time the chicken will have released its juices. Turn the heat to high and stir fry until the sauce thickens and coats the chicken.
- 5Take the chicken off the heat and allow to cool.
- 6For the enchilada sauce, heat up the olive oil over a medium low heat until it sizzles, then add the plain flour.
- 7Stir until well combined and cook for a couple of minutes.
- 8Add the herbs and spices and mix well.
- 9Cook this mixture until the aroma releases and once the aroma becomes more subtle (about 3 - 5 minutes), pour in the vegetable stock.
- 10Mix this well over a medium high heat, using a fork or whisk to ensure the herbs and spices combine well with the stock.
- 11Bring to a boil and once this happens, add the tomato puree, whisk through and continue to let it boil for 3 - 4 minutes.
- 12Lower the heat and allow the sauce to simmer for 2 - 3 minutes.
- 13The sauce will have a thicker, pourable consistency at the end of this process. Allow it to cool for 10 minutes.
- 14To the cooled chicken filling, add the 200g of cheddar and mix well ensuring the chicken is well coated with the cheese.
- 15To assemble the enchiladas, pour 1/3 of the enchilada sauce into the bottom of a large baking dish and spread it out evenly.
- 16Place a generous amount of the chicken filling in a line slightly off centre on a large tortilla wrap, making sure the filling reaches the edges. Roll well into a wrap, but not too tightly.
- 17Place the wrap into the baking dish, ensuring it is nestled nicely into the sauce.
- 18Repeat this process until the baking dish is full.
- 19Pour on the remaining enchilada sauce on top of the wraps, ensuring it is spread evenly.
- 20Top with the cheese, fresh coriander and picked jalapeños.
- 21Cover tightly with foil and bake in a preheated oven at 180C for 25 to 30 minutes on the middle shelf.
- 22Then remove the foil and bake for a further 3 - 5 minutes on the top shelf, until the cheese has melted more and the sauce is bubbling.
- 23Allow to rest for 15 minutes before serving to make it easier to serve.
Ingredients
- 4 tbsp olive oil
- 1 kg chicken thigh cubes
- 1 heaped tsp salt
- 1 heaped tsp freshly ground black pepper
- 2.5 tsp smoked paprika
- 2 tsp garlic granules
- 1.5 tsp oregano
- 1.5 tsp thyme
- 1.5 tsp parsley
- to taste chilli powder
- 200 g freshly grated extra mature cheddar
- 2 tbsp olive oil
- 2 tbsp plain flour
- 2 tsp smoked paprika
- 2 tsp paprika
- 1 tsp chilli powder
- 1 tsp freshly ground black pepper
- 1.5 tsp garlic granules
- 1 tsp oregano
- 1.5 tsp freshly ground cumin
- 1 tsp freshly ground coriander
- 0.33 tsp salt
- 500 ml vegetable stock with 1 stock cube
- 1 tbsp tomato puree
- 200 g freshly grated extra mature cheddar
- fresh coriander
- pickled jalapeños
- 6 large tortilla wraps
Equipment
panbaking dishforkwhiskfoiloven
Tips
- To get crispy edges, don't put sauce on some of the edges of the wraps before baking.
- Allow the enchiladas to rest for 15 minutes before serving to make them easier to serve.
- You can reserve some of the enchilada sauce to serve on the side if you wish.
Related recipes
Dairy free crockpot chicken fajita pasta
Mexican · Soup6h
Three Chili Chicken
Mexican · Soup50m
Tex-Mex Ground Beef Enchiladas
Mexican · Soup
Creamy Chickpea Tortilla Soup
Mexican · Soup
Air Fryer Crispy Salmon Bites with a low cal chipotle sauce
Mexican · Soup
Easy Dinner
Mexican · Soup
Creamy Poblano Chicken Rellenos Soup
Mexican · Soup
Huitlacoche Quesadilla
Mexican · Soup
Creamiest Chicken Enchiladas
Mexican · Soup
Nacho Chicken Bean Burritos
Mexican · Soup
Loaded Nacho Fries
Mexican · Soup30m
Crock Pot Green Enchilada Chicken Soup
Mexican · Soup4h