1For the chicken filling, heat up the olive oil in a pan, then add the chicken pieces.
2For the chicken filling, heat up the olive oil in a pan, then add the chicken pieces.
3For the chicken filling, heat up the olive oil in a pan, then add the chicken pieces.
4Sprinkle 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.
5Sprinkle 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.
6Sprinkle 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.
7Once the colour has changed, cover and simmer over a low heat for 20 minutes.
8Once the colour has changed, cover and simmer over a low heat for 20 minutes.
9Once the colour has changed, cover and simmer over a low heat for 20 minutes.
10After 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.
11After 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.
12After 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.
13Take the chicken off the heat and allow to cool.
14Take the chicken off the heat and allow to cool.
15Take the chicken off the heat and allow to cool.
16For the enchilada sauce, heat up the olive oil over a medium low heat until it sizzles, then add the plain flour.
17For the enchilada sauce, heat up the olive oil over a medium low heat until it sizzles, then add the plain flour.
18For the enchilada sauce, heat up the olive oil over a medium low heat until it sizzles, then add the plain flour.
19Stir until well combined and cook for a couple of minutes.
20Stir until well combined and cook for a couple of minutes.
21Stir until well combined and cook for a couple of minutes.
22Add the herbs and spices and mix well.
23Add the herbs and spices and mix well.
24Add the herbs and spices and mix well.
25Cook this mixture until the aroma releases and once the aroma becomes more subtle (about 3 - 5 minutes), pour in the vegetable stock.
26Cook this mixture until the aroma releases and once the aroma becomes more subtle (about 3 - 5 minutes), pour in the vegetable stock.
27Cook this mixture until the aroma releases and once the aroma becomes more subtle (about 3 - 5 minutes), pour in the vegetable stock.
28Mix this well over a medium high heat, using a fork or whisk to ensure the herbs and spices combine well with the stock.
29Mix this well over a medium high heat, using a fork or whisk to ensure the herbs and spices combine well with the stock.
30Mix this well over a medium high heat, using a fork or whisk to ensure the herbs and spices combine well with the stock.
31Bring to a boil and once this happens, add the tomato puree, whisk through and continue to let it boil for 3 - 4 minutes.
32Bring to a boil and once this happens, add the tomato puree, whisk through and continue to let it boil for 3 - 4 minutes.
33Bring to a boil and once this happens, add the tomato puree, whisk through and continue to let it boil for 3 - 4 minutes.
34Lower the heat and allow the sauce to simmer for 2 - 3 minutes.
35Lower the heat and allow the sauce to simmer for 2 - 3 minutes.
36Lower the heat and allow the sauce to simmer for 2 - 3 minutes.
37The sauce will have a thicker, pourable consistency at the end of this process. Allow it to cool for 10 minutes.
38The sauce will have a thicker, pourable consistency at the end of this process. Allow it to cool for 10 minutes.
39The sauce will have a thicker, pourable consistency at the end of this process. Allow it to cool for 10 minutes.
40To the cooled chicken filling, add the 200g of cheddar and mix well ensuring the chicken is well coated with the cheese.
41To the cooled chicken filling, add the 200g of cheddar and mix well ensuring the chicken is well coated with the cheese.
42To the cooled chicken filling, add the 200g of cheddar and mix well ensuring the chicken is well coated with the cheese.
43To assemble the enchiladas, pour 1/3 of the enchilada sauce into the bottom of a large baking dish and spread it out evenly.
44To assemble the enchiladas, pour 1/3 of the enchilada sauce into the bottom of a large baking dish and spread it out evenly.
45To assemble the enchiladas, pour 1/3 of the enchilada sauce into the bottom of a large baking dish and spread it out evenly.
46Place 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.
47Place 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.
48Place 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.
49Place the wrap into the baking dish, ensuring it is nestled nicely into the sauce.
50Place the wrap into the baking dish, ensuring it is nestled nicely into the sauce.
51Place the wrap into the baking dish, ensuring it is nestled nicely into the sauce.
52Repeat this process until the baking dish is full.
53Repeat this process until the baking dish is full.
54Repeat this process until the baking dish is full.
55Pour on the remaining enchilada sauce on top of the wraps, ensuring it is spread evenly.
56Pour on the remaining enchilada sauce on top of the wraps, ensuring it is spread evenly.
57Pour on the remaining enchilada sauce on top of the wraps, ensuring it is spread evenly.
58Top with the cheese, fresh coriander and picked jalapeños.
59Top with the cheese, fresh coriander and picked jalapeños.
60Top with the cheese, fresh coriander and picked jalapeños.
61Cover tightly with foil and bake in a preheated oven at 180C for 25 to 30 minutes on the middle shelf.
62Cover tightly with foil and bake in a preheated oven at 180C for 25 to 30 minutes on the middle shelf.
63Cover tightly with foil and bake in a preheated oven at 180C for 25 to 30 minutes on the middle shelf.
64Then 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.
65Then 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.
66Then 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.
67Allow to rest for 15 minutes before serving to make it easier to serve.
68Allow to rest for 15 minutes before serving to make it easier to serve.
69Allow to rest for 15 minutes before serving to make it easier to serve.
Ingredients
4 tbsp olive oil
4 tbsp olive oil
4 tbsp olive oil
1 kg chicken thigh cubes
1 kg chicken thigh cubes
1 kg chicken thigh cubes
1 heaped tsp salt
1 heaped tsp salt
1 heaped tsp salt
1 heaped tsp freshly ground black pepper
1 heaped tsp freshly ground black pepper
1 heaped tsp freshly ground black pepper
2.5 tsp smoked paprika
2.5 tsp smoked paprika
2.5 tsp smoked paprika
2 tsp garlic granules
2 tsp garlic granules
2 tsp garlic granules
1.5 tsp oregano
1.5 tsp oregano
1.5 tsp oregano
1.5 tsp thyme
1.5 tsp thyme
1.5 tsp thyme
1.5 tsp parsley
1.5 tsp parsley
1.5 tsp parsley
to taste chilli powder
to taste chilli powder
to taste chilli powder
200 g freshly grated extra mature cheddar
200 g freshly grated extra mature cheddar
200 g freshly grated extra mature cheddar
2 tbsp olive oil
2 tbsp olive oil
2 tbsp olive oil
2 tbsp plain flour
2 tbsp plain flour
2 tbsp plain flour
2 tsp smoked paprika
2 tsp smoked paprika
2 tsp smoked paprika
2 tsp paprika
2 tsp paprika
2 tsp paprika
1 tsp chilli powder
1 tsp chilli powder
1 tsp chilli powder
1 tsp freshly ground black pepper
1 tsp freshly ground black pepper
1 tsp freshly ground black pepper
1.5 tsp garlic granules
1.5 tsp garlic granules
1.5 tsp garlic granules
1 tsp oregano
1 tsp oregano
1 tsp oregano
1.5 tsp freshly ground cumin
1.5 tsp freshly ground cumin
1.5 tsp freshly ground cumin
1 tsp freshly ground coriander
1 tsp freshly ground coriander
1 tsp freshly ground coriander
0.33 tsp salt
0.33 tsp salt
0.33 tsp salt
500 ml vegetable stock with 1 stock cube
500 ml vegetable stock with 1 stock cube
500 ml vegetable stock with 1 stock cube
1 tbsp tomato puree
1 tbsp tomato puree
1 tbsp tomato puree
200 g freshly grated extra mature cheddar
200 g freshly grated extra mature cheddar
200 g freshly grated extra mature cheddar
fresh coriander
fresh coriander
fresh coriander
pickled jalapeños
pickled jalapeños
pickled jalapeños
6 large tortilla wraps
6 large tortilla wraps
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.