Chicken Enchilada Recipe
A Great Mexican Chicken Dish
Our family chicken enchilada recipe seems to be a little different to some I've found, but we like it, my 15 year old son often cooks it for our supper on a Saturday Evening.
The main difference with our recipe is that we layer the enchiladas rather than filling them and wrapping them up, it becomes a Mexican Lasagna.
Our Chicken Enchilada Recipe Serves 4
Chicken Filling
500g Boneless Chicken Breasts
2 Tbsp Olive Oil
1 Large Onion, sliced thinly
3 Garlic Cloves, crushed
1 Tsp Ground Cumin
2 Tbsp Chicken Stock or Water
Salt & Pepper
1 Tbsp Chopped Fresh Cilantro (Coriander)
Chopped Fresh Cilantro for Garnish
Tomato Sauce
2 Tbsp Oil
1 Onion, Chopped Very Finely
3 Garlic Cloves, crushed
1 Red Chilli, deseeded and chopped finely
425g Can Chopped Tomatoes With Herbs
250g Can Peeled Tomatoes, chopped
3 Tbsp Tomato Paste
2 Tbsp Lime Juice
2 Tbsp Superfine (caster) Sugar
Salt & Pepper
6 Tortillas, (wheat or corn)
175g Feta Cheese, crumbled.
1. Remove the skin from the chicken and chop the flesh finely. 2. Heat the oil in the pan and fry the onion and garlic gently until soft. 3. Add the chicken to the pan and fry for 5 minutes, or until well sealed and almost cooked, stirring frequently. 4. Add the cumin, stock/water and seasoning. and continue to cook for 2-3 minutes until tender. 5. Stir in the cilantro and remove from the heat. 6. To make the tomato sauce, heat the oil in a pan and fry the onion, garlic and chilli until softened. 7. Add both cans of tomatoes, the tomato paste, lime juice, sugar and seasoning. 8. Bring to the boil and simmer gently for 10 minutes. 9. Place one tortilla on a greased ovenproof dish. Cover with a fifth of the chicken mixture and 2 Tbsp of the tomato sauce and sprinkle with cheese. 10. Continue to layer in this way finishing with a tortilla, the remaining tomato sauce and cheese. 11. Place uncovered in a preheated oven 190C/375F/Gas Mark 5 for about 25 minutes, or until lightly browned. 12. Serve the chicken enchilada cut into wedges and sprinkle with chopped cilantro.
The filling for these can be varied considerably by using, ground beef, fish or shellfish. and if you prefer you can roll the tortillas up filled with the chicken and baked in the sauce, topped with the cheese. You will be amazed how easy it is to follow and cook this Chicken Enchilada Recipe, It definitely a favorite Mexican Chicken Recipe that we enjoy.
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