Chicken Enchiladas with Home-made Enchilada Sauce

Chicken Enchiladas- a step-by-step easy recipe to make your own chicken enchiladas, including home-made enchilada sauce.

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Another Mexican food post! Chicken enchiladas this time. I have wanted to make them for ages, but when I was researching different types of recipes, they all started with "Get a jar of enchilada  sauce...". So I didn't want to post a recipe until I had played about with making my own home-made enchilada sauce. The end result was really good, if I do say so myself! I could have eaten the whole thing again straight away.

Enchiladas, if you haven't had them before, are delicious flour tortilla parcels, filled with a spicy chicken or beef or veggie mix, baked in a spicy tomato sauce and covered in cheese. I have included simple step-by-step instructions on how to make the enchilada sauce yourself, as part of the recipe below.

You could make a really big batch of the enchilada sauce and freeze it ready for whenever you need it, as it's quite handy for a lot of Mexican style recipes. Many Enchilada sauce recipes advise adding brown sugar, but my opinion is that the tomatoes are plenty sweet enough without it.

So if you are a fan of Mexican food, like me, and need an enchilada fix, try making your own!

Make Chicken Enchiladas with Home-made Enchilada sauce

Mexican recipe, chicken enchiladas, home-made enchilada sauce

Mexican

Yield: 3-4Author: The Improving CookPin it

Chicken Enchiladas with Home-made Enchilada Sauce

Chicken Enchiladas- a step-by-step, easy recipe to make your own chicken enchiladas, including home-made enchilada sauce.

prep time: 30 minscook time: 20 minstotal time: 50 mins

ingredients:

For the chicken enchiladas

• 4 chicken breasts
• 2 red peppers
• 200g kidney beans
• 10 jalapeno slices (chopped)
• 6 flour tortillas
• 1 tsp olive oil
• 4 tbsp grated cheddar cheese
• 1 tbsp fresh coriander (chopped)

For the enchilada sauce

• 400ml tinned tomatoes
• 1 onion (chopped)
• 2 cloves of garlic (crushed)
• 2 tbsp hot chilli powder
• 1 tsp cumin
• 1 tsp oregano
• 100ml boiling water
• 1 tbsp plain flour
• 1 tbsp cold water
• 1 tsp olive oil

instructions

1. Chop the chicken into chunks and chop the pepper into small chunks. Stir fry them in a frying pan on medium-high heat with the oil, until the chicken is cooked through and golden.

2. While the chicken is cooking, start the sauce. Soften the onion and garlic in a saucepan with the oil.

3. Add the cumin, oregano and chilli powder and stir through. Allow to cook through for a couple of minutes.

4. Add the tomatoes and stir through.

5. When the tomatoes are simmering, add the water, stir, turn down the heat a little and leave to simmer for 10 minutes.

6. Mix the flour and cold water to a paste and mix carefully into the sauce, leaving on a low heat for a couple more minutes.

7. Take the sauce off the heat and use a hand blender to whizz it until it's fairly smooth (be careful as it's hot).

8. When the chicken is ready, start setting up the enchiladas. Take each tortilla and spoon some sauce down the middle. Add some chicken, peppers, a spoonful of kidney beans and some chopped jalapenos to each one and sprinkle a small amount of cheese inside. Roll them up and place in a dish.

9. Cover them with the remaining sauce, leaving the edges clear so they can crisp up a little.

10.  Sprinkle the remainder of the cheese on top of the sauce.

11. Pop the dish in the oven at 200 (190 fan, gas mark 6) for 20 mins, or until the edges of the tortillas are golden brown.

12. Sprinkle some chopped, fresh coriander over the top before serving.

NOTES:

Serve with some spicy rice or salad. Recipe for spicy rice here: http://www.theimprovingcook.com/2015/12/mexican-spicy-rice.html

calories
465

fat (grams)
15

sat. fat (grams)
5

carbs (grams)
47

protein (grams)
36

sugar (grams)
5

Fibre
5

Created using The Recipes Generator