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Mexican Chicken Enchiladas
Mexican Chicken Enchiladas
"Tender slow-cooked chicken thighs in a rich and smoky tomato sauce wrapped in soft tortillas and baked with oodles of gooey cheese – this is a great dish for entertaining as you do all the preparation in advance. We like to use a good strong Cheddar with plenty of depth of flavour. For an extra crisp top, flash the cooked dish under a hot grill for a few minutes. In this Mexican Chicken enchiladas recipe, we’ve used wheat tortillas but if you want to make the dish gluten-free swap them out for corn ones."
Serves4 people
Preparation Time40 min
Cooking Time20 min
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Preheat the oven to 140°C (275°F, Gas 1). Put the chicken into a roasting pan and squeeze the lime over the top. Add a generous slug of olive oil, then season with salt and pepper. Mix well, then cover with foil. Roast for 1 1/2hours, or until the meat is falling off the bones and you can shred it with two forks.
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Meanwhile, heat a little olive oil in a frying pan, add the onion, garlic, coriander stalks and chipotle paste, and season with salt and pepper. Fry for about 5 minutes until the onions have softened.
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Add the chopped tomatoes and a splash of water and cook for about 45 minutes or until nicely thickened, stirring occasionally. Taste and adjust the seasoning, then blend to a smooth consistency.
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Discard the chicken bones and put the meat and crispy skin in an ovenproof dish. Stir in some coriander leaves. Turn the oven up to 180°C (350°F, Gas 4).
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Spread a spoonful of the sauce around each Street Taco Wrap, keeping about halfback for the top. Top with shredded chicken, followed by a handful of cheese. Roll each one up and assemble in an oiled oven dish.
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Pour the remaining sauce on top, finish with the remaining cheese and bake for 20 minutes until golden. Serve sprinkled with the remaining coriander leaves.
