Chicken Enchiladas
I have been wanting to make enchiladas for the longest time and finally made them last night! It was my first time making them and was surprised at how simple and easy it was. Granted, I used store bought enchilada sauce but they turned out really well. When I have more time, I would definitely like to try making my own sauce which I think would level it up even more.
I think these will definitely become a part of our regular dinner rotation!
For two people, you will need:
2 chicken breasts
1 can/jar of enchilada sauce (I used red sauce)
1L of chicken stock
1 medium brown onion
Small tortillas
Grated cheese (as much or as little as you like)
Mexican rice mix
Sour cream
Coriander to garnish (optional, I know some people despise it)
Extra onion sliced super thin to garnish
Method:
Chop up your brown onion into chunky pieces and to a large saucepan with some olive oil.
Add your chicken breasts to the saucepan and sear the outside without adding too much colour.
Once your chicken is seared and onion is just starting to soften, add your chicken stock until is almost covers the chicken breasts. Put a lid on the saucepan and let is simmer on medium-high heat for 30 or so minutes, until chicken is just cooked through.
When chicken is cooked, lower heat to medium and add about 1/2 a cup of the enchilada sauce and continue to simmer until the liquid has reduced and thickens. At this stage, I also seasoned the sauce with salt and pepper, added a pinch of oregano and a few splashes of Cholula Hot Sauce.
While the chicken and sauce was finishing up, I started prepping my backing dish. In a bowl, combine enchilada sauce with some salsa and passata (the enchilada sauce I used was very seasoned and I wanted it to be slightly more tomato-y). Stir until combined and then add a generous amount to the bottom of the dish until it just covers if. Set aside for your enchiladas.
Once your chicken is ready, take off the heat and shred the chicken (I used two forks to pull mine apart). Mix together with the sauce and onion mixture form the saucepan until well combined and the chicken is coated.
Take one of your tortillas and add a generous heaping of the chicken mix. Roll the tortilla around the chicken mixture and add to your backing dish so that the edge of the tortilla is facing down. Repeat with as many tortillas as will fit in your dish.
Once you have filled your dish, add another generous scoop of the enchilada sauce mix over the tortillas and spread it to almost filly cover the top of the enchiladas; I left some spaces on mine so the tortillas would crisp in the oven.
Cover the enchiladas with as much or as little cheese as you like and add to a 400°F oven for 20 minutes.
While your enchiladas are in the oven, prepare your Mexican rice mix per instructions (we used an Uncle Ben’s mix which was delicious). The rice should be ready at about the same time as your enchiladas are done in the oven.
While the rice is cooking away and your enchiladas are still in the oven, you can prep your garnish. Finely cut up your coriander and slice us your onion. I used a white onion to add some acidity and cut through the richness of the enchilada sauce. I tried to cut them as this as possible so it wouldn’t be overwhelming, my goal was to cut them so that they were transparent.
Pull your enchiladas out of the oven and let them rest for a few minutes before serving.
Serve up 2-3 enchiladas with a good scoop of your Mexican rice. On top of the enchiladas, I added a generous dollop of sour cream and then added my finely slices onion and coriander on top.
Hope you enjoy them as much as we did!
Christie x
