Chicken Enchiladas

A famous Mexican dish of chicken-filled tortillas quickly baked with hot tomato sauce and cheese. Our tender homemade tortillas, combined with a creamy sauce make this dish a real treat.

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Tips Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: 45mins Servings: 4
  • TOMATO SAUCE:

    450g tomatoes

    1 clove garlic

    2–3 jalapeño or serrano chillies (canned), or ½ tsp chilli powder

    2 Tbsp vegetable oil

    ½ tsp salt

    ½ cup sour cream, at room temperature

    ENCHILADAS:

    2 Tbsp oil

    8 fresh Flour Tortillas

    1½ cups shredded, cooked chicken

    1 onion, very finely chopped

    ¾ cup grated tasty cheese

    1 Tbsp chopped parsley or coriander

  • 1. Halve the tomatoes and cook them on an oiled griddle or in a heavy-based frying pan, turning once, until the skin is slightly charred and the flesh is soft.

  • 2. In a blender or food processor, purée the tomatoes, garlic and chillies until smooth, then fry the mixture in the oil for about 5 minutes until it has thickened slightly.

  • 3. Add the salt, and then stir in the sour cream and heat very gently. Don’t allow the sauce to boil or it will curdle.

  • 4. Preheat the oven to 180˚C.

  • 5. Heat the oil in a frying pan and fry each tortilla quickly for about 15 seconds, turning once, without letting them become crisp. They should be just slightly heated.

  • 6. Dip each tortilla in the warm tomato sauce, letting the excess drip off, and then transfer to a plate and spread with 2 tablespoons of the shredded chicken and sprinkle with chopped onion. Roll up loosely and place side by side in an ovenproof dish. (This is a slightly messy operation, but do persevere – it is worth it.)

  • 7. Pour the remaining tomato sauce over the tortillas and sprinkle with the grated cheese and any remaining onion.

  • 8. Bake for just 10 minutes to heat through and melt the cheese, sprinkle with chopped parsley or coriander and serve immediately.

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