This recipe has evolved over the umpteen number of times I've made it, and it always delivers. I think I've perfected it now, and this meal makes me want to open a mexican 'grab and go' restaurant every time I make it....oh the possibilities of streamlining this dish....anyway, back to the recipe.
Time Saver: This comfort dinner can be made in around 50 minutes, which includes 20 minutess in the oven. 30 minutes in the kitchen for a special dinner like this isn't too bad in my eyes. I hope you agree :)
These are the rough proportions I use, however play around with the ingredients to find your 'perfect enchilada'
400g Pulled Cooked Chicken (TIP: use left overs from a roast) or 2 large fresh chicken breasts chopped into strips
1 Red Pepper
1 Yellow Pepper
1 Large Onion
1/2tsp Chilli Powder
1/2tsp Paprika Powder
1/2tsp Cayenne Pepper
1tsp Cumin Powder
6 Flour Wraps
1/2tbsp Corn Flour (Optional)
Sour cream (I use around 2tbsp in total)
Cheese, grated (I use around 100g of mild cheddar)
Tomato Ketchup....the secret ingredient (about 1tbsp)
1 Medium Onion, finely chopped
2 Cloves Garlic, finely chopped
2 Fresh Tomatoes, finely chopped
2 x 400g Tin Chopped Tomatoes
Serving: Makes 6 enchilladas, which will serve around 4 people
1) First start your salsa off, as this will need to reduce as you cook the other ingredients, heat a little olive oil in a medium saucepan over a medium heat. Add your chopped onion and stir occasionally until softened.
2) Add your garlic and stir for a couple of minutes. Add fresh tomatoes and stir for another few minutes.
3) Add the rest of the salsa ingredients (tinned tomatoes and herbs). Season it to taste.
4) Now leave the salsa to simmer, stirring occasionally whilst you make the rest of the meal. It should reduce so that most of the liquid disappears.
5) Chop your peppers and onion into long thin strips. The easiest way to do this with an onion is to cut the onion in half from top to bottom, peel, cut off the stem end (the longer one), and then slice all the way across until you get down to the bottom of the onion. Voila, long thin strips of onion!
6) Heat a small amount of olive oil in a frying pan. When hot, add the onions and peppers and conintue to stir over medium heat until they have softened and start to brown. They should turn glossy.
7) Whilst the peppers and onions are cooking, mix your spices into the chicken TIP: If you're using fresh chicken breasts, add a little corn flour as well, as this will help the spices stick to the chicken.
Don't forget to stir your salsa!!
8) Heat a little more oil in your frying pan and then add the chicken. If you're using raw chicken breasts you'll need to cook this for around 12 minutes, but if you're using cooked pulled chicken you'll just need to warm it through, around 4 minutes.
9) Add your peppers and onions back to the frying pan and mix them up with the chicken. Fry together for a few minutes.
Time to put everything together!
Preheat your oven to 200 degrees (180 degrees fan)
11) TIP: Sprinkle flour in the bottom of a large serving dish - it helps the wraps to come out easily as it absorbs some of the moisture.
12) Arrange your wraps in the serving dish next to each other.
13) Now divide your pepper/chicken mixture between the wraps, spreading it out along the length of the wrap.
14) Your salsa should now look something like this...
15) Add a small spoon full of salsa in to each wrap, spreading it out over the pepper/chicken mixture. You should use aboute a third of the salsa.
16) Dollop a couple of small teaspoons of sour cream into the wraps.
17) Fold the ends of your wraps over each other, locking the ingredients inside.
If the ends of the wraps end up falling over the top of the next wrap along, tuck it down into the gap - it'll make it easier to separate the wraps once their cooked.
18) Spread the remaining salsa over the top of the wraps, keeping the ends flat.
19) Secret ingredient time - Ketchup! Squeeze some over your salsa. It's SO good and adds a little sweetness to the meal. YUM!
20) Sprinkle over your cheese.
21) Place in the oven for 20 minutes, until cheese has browned slightly.
Serve and enjoy (the most difficult step is getting the first enchilada out...I'll leave that one to you - if you find any ingenius methods to do it, please do let us know, I'm still not sure haha).
Why not try making veggie enchiladas; swapping the chicken for refried beans. Or swap the chicken for beef? Anything goes. Share your favourites :)