Chicken Enchiladas is a traditional American recipe (from Tex-Mex cuisine) for a classic dish of chicken cooked with chillies wrapped in tortillas, arranged in a baking dish and baked in red enchilada sauce with a cheese topping. The full recipe is presented here and I hope you enjoy this classic American version of: Chicken Enchiladas.
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Enchiladas are a classic Mexican dish, originating in Aztec culture. However, they are also a major feature of Tex-Mex cuisine. This classic Tex-Mex version is ideal as a flavourful week-night supper dish.
Ingredients:
2 tbsp avocado oil (or olive oil)
1 small white onion, peeled and diced
675g boneless skinless chicken breasts, cut into small 12mm pieces
115g tin diced green chillies
sea salt and freshly-cracked black pepper, to taste
400g tin black beans, rinsed and drained
8 large flour tortillas
300g Mexican-blend grated cheese
1 batch red enchilada sauce
optional toppings: fresh coriander, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
Method:
Pre-heat your oven to 180°C. If you don’t have any spare prepare the red enchilada sauce at this stage.
Place a large frying pan over medium-high heat. Add a generous glug of oil and use for fry the onion for 3 minutes, stirring occasionally. Now add the sliced chicken and green chillies. Season with a generous pinch of salt and freshly-ground black pepper then fry the mixture, stirring occasionally, for 6–8 minutes until the chicken is cooked through.
Add the beans and cook, stirring for a couple of minutes until the ingredients are warmed through and well mixed. Take off the heat and set aside.
Arrange the enchiladas, enchilada sauce, chicken mixture and cheese in a line on your work surface. Set your baking dish on the other side. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the centre of the tortilla, then sprinkle with 7 tbsp cheese. Roll up tortilla and place in a greased 22 x 33cm baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
Transfer to the centre of your pre-heated oven and bake, uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
Serve the enchiladas immediately garnished with plenty of fresh toppings.
