Recipe: Chicken Enchiladas

These cheesy chicken Enchiladas are packed full of spicy flavour. Why not have a Mexican feast and serve this dish as the show stopper? This classic is sure to be a big hit with the family.

By GoodToKnow editors

• Serves: 3-4
• Prep time: 15 mins
• Cooking time: 15 mins
• Total time: 30 mins
• Skill level: Easy peasy
• Costs: Cheap as chips

Ingredients:

• 1 cup chopped onion
• 1tbsp olive oil
• 1 can red chile sauce, divided
• 1/2 cup pine nuts
• 1/4 cup golden raisins
• 1/4tsp cinnamon
• 1/4tsp ground allspice
• 1tbsp finely chopped canned chipotle chiles in adobo sauce, plus 2 tsp. sauce.
• 1tbsp tomato paste
• 1tbsp firmly packed light brown sugar
• 1tbsp white wine vinegar
• 3 3/4 cups shredded white and/or dark chicken meat
• 12 corn tortillas
• 3 cups coarsely shredded jack cheese
• 2 radishes, halved and thinly sliced
• 3tbsps fresh lime juice
• 1/4 cup extra-virgin olive oil
• 5 to 6 cups very thinly sliced green cabbage
• 1/4 cup coarsely chopped fresh cilantro
• Salt and freshly ground black pepper

Directions:

1. Preheat oven to 190°C/375°F/Gas Mark 5. In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 mins.

2. Stir in 3/4 cup red chile sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chiles, adobo sauce, tomato paste, brown sugar, and vinegar. Add chicken, then bring mixture to a boil, stirring. Remove from heat. Pour remaining red chile sauce into a pie pan.

3. To make enchilada stacks, dip 1 tortilla in chile sauce in pie pan to coat. Place on an ovenproof dinner plate. Repeat with another tortilla on a second plate. Spread each tortilla evenly with a heaping 1/3 cup chicken mixture, then with 1/4 cup cheese. Repeat layering with 8 more tortillas, dipping them in sauce, then adding chicken mixture and cheese to make 2 stacks of 5 layers. (You'll use all the chicken but not all the cheese.) Dip the last 2 tortillas in sauce, place each, curved side down, on stack, and sprinkle with remaining cheese.

4. Bake enchiladas until hot in the center and cheese bubbles on top, 10-15 mins.

5. Meanwhile, pour remaining chile sauce from the pie pan into a microwave-safe pitcher and cook in a microwave oven on full power until simmering, 1-2 mins. To make the salad, stir together radishes, lime juice, and extra-virgin olive oil in a large bowl. Just before serving, stir in cabbage and cilantro. Season to taste with salt and pepper.

6. Top each enchilada with a small mound of salad and cut in thirds or quarters to serve. Offer with remaining salad and chile sauce to add to taste.

Nutritional information per portion

• Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Source: GoodToKnow