Chicken Enchiladas
Ingredients:
3 boneless skinless chicken breast
4 cups of chicken stock
2 small or medium onions
2 cloves of garlic
1/2 of a bell pepper cut into strips
2 teaspoon of chili powder
2 bird eye chilies chopped (can substitute Jalapenos)
2 tablespoons of ground cumin
1 teaspoon of smoked paprika
3 salad tomatoes diced
1 tablespoon of peppercorns (generous shake of ground pepper)
8 small flour tortillas
1 jar or 2 cans of enchilada sauce
handful of chopped cilantro (coriander)
2 cups shredded cheddar cheese
Bring stock to a boil add peppercorns, 1 onion cut into quarters,and 1 teaspoon of chili powder and chicken breast. boil for 15 mins.
While chicken is boiling start on the vegetables In large sauce (fry) pan saute 1 small onion cut in to strips, bell pepper, 2 cloves of minced garlic, 3 diced tomatoes and the bird eye chili peppers. Once the vegetables soften add cumin, paprika, and chili powder. If the mixture gets too dry or sticks to the pan add a splash of the cooking liquid of the chicken.
After 15 mins remove the chicken breast from the pan and place on cutting board. Use 2 forks to shred the breast. Add the Shredded chicken and onion from stock to the vegetable mixture. Add 1/4 cup of enchilada sauce and some cooking liquid. Chicken and vegetable mixture should be moist but not too wet.
Preheat over to 200 C or around 375-400 F warm flour tortillas. Pour 1/4 cup of enchilada sauce into a large square baking dish. Add a scoop of mixture to a tortilla roll it up tightly and add to the baking dish. Repeat till all tortillas and mixture is used and tortillas are stacked horizontally. Pour remaining enchilada sauce to cover the rolled tortillas. Cover sauce with cheese. Bake in oven for 20-30mins till melted and golden.
These enchiladas are excellent with Mexican Rice and Re fried beans.
Labels: chicken, enchiladas, Mexican, mexican rice