Chicken Enchiladas

The ingredients list for this tasty and interesting meal may seem long, but it’s really quite simple and, if you like Mexican food, is it definitely worth persevering! If you want to simplify the process you can buy canned enchilada sauce and you can use leftover cooked rotisserie chicken. The dish can also be assembled in advance and then refrigerated and baked when required.

Enchilada Sauce:

400ml can tomato purée

1 cup hot water

2 Tbsp tomato paste

1 tsp oregano

1 tsp cumin

1 tsp smoked paprika

1/4–1/2 tsp chilli powder

1 tsp garlic salt

Filling:

2 Tbsp canola oil

2 medium–large skinless, boneless chicken breasts

salt and pepper

1 medium onion, diced

1/2 large or 1 small red pepper, deseeded and diced

2 cloves garlic, peeled and chopped

2 tsp cumin

1 tsp smoked paprika

1 tsp oregano

1 cup frozen corn kernels

400g can diced tomatoes in juice

1/4 cup chopped coriander leaves

1/2 cup salt

10–12 tortillas

1 1/2–2 cups enchilada sauce

1 cup grated tasty cheese

sour cream

chopped coriander to garnish

Make the enchilada sauce by combining all the ingredients in a saucepan or bowl. Bring to the boil, then reduce the heat and simmer for 5 minutes.

To make the filling, heat the oil over a medium to high heat in a large non-stick frying pan. Season the chicken with salt and pepper, then fry for 5 minutes on each side or until cooked through. Lift the cooked chicken from the pan and set aside until cool enough to handle.

Add the onion, red pepper and garlic to the pan and cook, stirring occasionally, for about 5 minutes or until the onion is soft and turning clear.

Stir in the spices and oregano and cook for a minute longer, then add the corn and diced tomatoes and juice.

Shred the chicken breasts and stir them into the sauce with the coriander and salt.

Preheat the oven to 180°C and spray a shallow 20 x 30cm casserole dish with non-stick spray.

Microwave the tortillas for about 20 seconds (this makes them flexible). Brush each tortilla with about a tablespoon of the sauce, place about a quarter of a cup of filling across the middle of the tortilla, then roll up. Place the filled tortilla, seam-side down, in the prepared casserole dish. Repeat until the dish is full.

Pour the remaining sauce over the filled tortillas, then sprinkle with the cheese. Place the casserole on a rack in the middle of the oven and bake for 20–25 minutes or until golden brown.

Remove from the oven and garnish with sour cream and coriander leaves. Serve with rice and perhaps shredded lettuce on the side.

Photography: Lindsay Keats