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Chicken Enchiladas

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Serves: 10
3 chipotle chillies
1 cup boiling water
500g chicken breast fillets
1 tablespoon vegetable oil
1 large red onion, chopped finely
2 cloves garlic, crushed
1 teaspoon ground cumin
1 tablespoon tomato paste
2 x 425g cans crushed tomatoes
1 tablespoon finely chopped fresh oregano
2/3 cup soured cream
1 1/2 cups coarsely grated cheddar
10 small flour tortillas

Cover chillies with the water in small heatproof bowl; stand 20 minutes. Remove stems from chillies; discard stems. Blend or process chillies with soaking liquid until smooth.

Meanwhile, place chicken in medium saucepan of boiling water. Return to a boil then reduce heat; simmer, covered, about 10 minutes or until chicken is cooked through. Remove chicken from poaching liquid; cool 10 minutes. Discard poaching liquid; shred chicken finely.

Preheat oven to moderate 180ºC / 160ºC (fan-assisted). Lightly oil shallow rectangular 3-litre (12-cup) oven proof dish.

Heat oil in large frying pan; cook onion, stirring, until softened. Reserve half of onion in small bowl.

Add garlic and cumin to remaining onion in pan; cook, stirring, until fragrant. Add chilli mixture, tomato paste, undrained tomatoes and oregano. Bring to a boil then reduce heat; simmer, uncovered, 1 minute. Remove sauce from heat.

Meanwhile, combine shredded chicken, reserved onion, half of soured cream and third of cheese in medium bowl.

Heat tortillas according to manufacturer's instructions. Dip tortillas, one at a time, in tomato sauce in pan; place on board. Place 1/4 cup of chicken mixture along edge of each tortilla; roll enchiladas to enclose filling.

Spread 1/2 cup tomato sauce into prepared dish. Place enchiladas, seam-side down, in prepared dish (they should fit snugly, without overcrowding). Pour remaining tomato sauce over enchiladas; sprinkle with remaining cheese. Cook, uncovered, about 15 minutes or until cheese melts and enchiladas are heated through. Sprinkle with coriander leaves, if desired. Serve with remaining soured cream.

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