Chicken Enchiladas
Chicken Enchiladas
When we think of enchiladas, definitely the most popular of all enchilada recipes you will find in Mexico comes to mind - delicious shredded chicken wrapped up in tortillas, covered with a homemade red enchilada sauce and melted cheese. It's comfort on a plate!
So it is with this recipe in mind that we developed our authentic Chicken Enchiladas recipe and it always goes down a treat with our family and friends. It makes a perfect dish to entertain or feed a big family as you can easily double or triple the batch.
Poached chicken is shredded using your hands or two forks into smaller pieces, then mixed in with a bit of fresh coriander. A delicious homemade enchilada sauce is made with onion, garlic, fresh corn kernels, Chipotle Paste and passata. This sauce is used to fill in the enchiladas as well as the shredded chicken meat and then to pour over the top.
We like to use a good strong Cheddar with plenty of depth of flavour. For an extra crisp top, flash the cooked dish under a hot grill for a few minutes.
Our Chipotle Paste, made with a secret blend of Chipotle and Mexican chillies, is the perfect ingredient to give this dish the big bold flavour that it needs.
In this Chicken enchiladas recipe, we’ve used wheat tortillas as they are easier to roll and won't break, but if you want to make the dish gluten-free swap them out for corn ones.
Serves 4
Prep 40MINS
Cook 20MINS
Ingredients
Chicken:
- 500g / 1.1 lb boneless chicken thighs
- 2 bay leaves
- ½ white onion
- 1 handful of coriander, half whole and half roughly chopped
- 1 teaspoon black peppercorns
- 1 teaspoon sea salt
Enchiladas:
- 1 tbs olive oil
- 1 white onion, finely diced
- 1 fat garlic clove, minced
- 1 tbs Chipotle Paste
- 1 corn on the cob (kernels)
- 400ml / 13 ½ fl. oz passata
- ½ sachet Gran Luchito Cantina Beans
- 8 x Soft Taco Wraps
- 150g / 5 oz English cheddar, grated
To Serve:
- 1 ripe avocado
- ¼ red onion, finely diced
KCAL:
136
FAT:
6.1g
Saturates:
2.2g
Carbs:
11g
Sugars:
3.5g
Fibre:
1.9g
Protein:
8.8g
Salt:
0.58g
Nutrition: PER SERVING
Method
- Place the chicken thighs in a medium size saucepan, cover the meat with water and add the bay leaves, onion, a few coriander sprigs, black peppercorns and a pinch of salt, bring to a boil and then simmer on medium heat covered with a lid for 20 minutes approx.
- Once cooked remove the chicken from the stock (reserve stock) and shred the meat with your hands or with the help of two forks, add the roughly chopped coriander and mix with your hands, set aside.
- In the meantime prepare your homemade enchilada sauce by heating olive oil in a frying pan over medium heat, add the onion and garlic, and fry gently.
- Add the Chipotle Paste and corn kernels, stir and pour in the passata, Cantina Beans and ½ cup of your remaining chicken stock, season with a pinch of salt and freshly ground black pepper, and let the sauce simmer on medium heat for 6-7 minutes covered with a lid.
- Spread a spoonful of the sauce around each Soft Taco Wrap, top with shredded chicken, roll each one up and assemble in an oiled ovenproof dish.
- Pour the remaining chipotle enchilada sauce on top, finish with the grated cheese and bake in a preheated oven at 200°C / 390°F for 20 minutes until golden. Garnish with the remaining coriander leaves, avocado slices and finely diced red onion.
What you’ll need
Goes well with...
FAQ'S
How to roll enchiladas?
Roll the enchilada from end to end. Pull one end of the tortilla over the filling, and tuck in its contents. Roll the enchilada over onto itself until you reach the other end of the tortilla. Repeat the process for each enchilada. Place your enchiladas into a casserole dish in with the seam on the bottom.
How to prevent soggy enchiladas?
If you lightly fry your tortillas in a bit of oil first before using them, this is a good trick. This simple step allows the tortillas to crisp up a bit and creates a barrier so the tortillas will not soak up too much enchilada sauce.
Can you freeze enchilada sauce?
Yes! Simply put the remains of any unused sauce in an airtight container, and you can freeze it for up to 3 months. When ready to use, let the sauce thaw completely in the refrigerator before using it.
What to do with leftover enchiladas?
You can keep them in the refrigerator for up to 7 days. Alternatively, freeze them! If stored and frozen right, enchiladas can last in the freezer for up to 3 months, and still taste delicious when thawed and baked again to be eaten.
Chicken Enchiladas
When we think of enchiladas, definitely the most popular of all enchilada recipes you will find in Mexico comes to mind - delicious shredded chicken wrapped up in tortillas, covered with a homemade red enchilada sauce and melted cheese. It's comfort on a plate!
So it is with this recipe in mind that we developed our authentic Chicken Enchiladas recipe and it always goes down a treat with our family and friends. It makes a perfect dish to entertain or feed a big family as you can easily double or triple the batch.
Poached chicken is shredded using your hands or two forks into smaller pieces, then mixed in with a bit of fresh coriander. A delicious homemade enchilada sauce is made with onion, garlic, fresh corn kernels, Chipotle Paste and passata. This sauce is used to fill in the enchiladas as well as the shredded chicken meat and then to pour over the top.
We like to use a good strong Cheddar with plenty of depth of flavour. For an extra crisp top, flash the cooked dish under a hot grill for a few minutes.
Our Chipotle Paste, made with a secret blend of Chipotle and Mexican chillies, is the perfect ingredient to give this dish the big bold flavour that it needs.
In this Chicken enchiladas recipe, we’ve used wheat tortillas as they are easier to roll and won't break, but if you want to make the dish gluten-free swap them out for corn ones.
Ingredients
Chicken:
- 500g / 1.1 lb boneless chicken thighs
- 2 bay leaves
- ½ white onion
- 1 handful of coriander, half whole and half roughly chopped
- 1 teaspoon black peppercorns
- 1 teaspoon sea salt
Enchiladas:
- 1 tbs olive oil
- 1 white onion, finely diced
- 1 fat garlic clove, minced
- 1 tbs Chipotle Paste
- 1 corn on the cob (kernels)
- 400ml / 13 ½ fl. oz passata
- ½ sachet Gran Luchito Cantina Beans
- 8 x Soft Taco Wraps
- 150g / 5 oz English cheddar, grated
To Serve:
- 1 ripe avocado
- ¼ red onion, finely diced
How to make it
- Place the chicken thighs in a medium size saucepan, cover the meat with water and add the bay leaves, onion, a few coriander sprigs, black peppercorns and a pinch of salt, bring to a boil and then simmer on medium heat covered with a lid for 20 minutes approx.
- Once cooked remove the chicken from the stock (reserve stock) and shred the meat with your hands or with the help of two forks, add the roughly chopped coriander and mix with your hands, set aside.
- In the meantime prepare your homemade enchilada sauce by heating olive oil in a frying pan over medium heat, add the onion and garlic, and fry gently.
- Add the Chipotle Paste and corn kernels, stir and pour in the passata, Cantina Beans and ½ cup of your remaining chicken stock, season with a pinch of salt and freshly ground black pepper, and let the sauce simmer on medium heat for 6-7 minutes covered with a lid.
- Spread a spoonful of the sauce around each Soft Taco Wrap, top with shredded chicken, roll each one up and assemble in an oiled ovenproof dish.
- Pour the remaining chipotle enchilada sauce on top, finish with the grated cheese and bake in a preheated oven at 200°C / 390°F for 20 minutes until golden. Garnish with the remaining coriander leaves, avocado slices and finely diced red onion.
What you’ll need
- Chipotle Paste https://gran.luchito.com/our-products/chipotle-paste/
- Cantina Beans https://gran.luchito.com/our-products/cantina-beans/
- Soft Taco Wraps https://gran.luchito.com/our-products/soft-taco-wraps/
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