Saturday, January 18, 2020

Chicken enchiladas




Recipe adapted from - BBC good food

Ingredients( serves 6 )
To marinate
Boneless chicken thigh fillets (diced into small cubes) - 600 gm
Smoked paprika – 1 tbs
Coriander powder – 1 ½ tsp
Cumin powder – ¼ tsp
For enchilada sauce
Olive oil
Red onion -2
Minced garlic - 1 tsp
Dried oregano - 1 tsp
Cumin powder – ½ tsp
Kashmiri chilli powder – 1 tsp
Smoked paprika - 2 tsp
Tomato passata /puree – 500 gm (I bought a bottle of tomato passata from supermarket but if u can’t find it blanch and puree tomatoes)
Sugar – 2 tsp
Salt
Pepper
For the enchilada
Olive oil
Red onions -2
Red pepper/capsicum – 1
Garlic
Smoked paprika – 1 tsp
Red kidney beans or black beans – 300 g ( I used tinned  one but you can pressure cook some red kidney beans and use that instead)
Flour Tortilla – 6 large
Cheddar cheese grated – 150 gm
Cream cheese – 2 tbsp(optional ) I only used it because I had it in my fridge.
Method
Marinate the chicken with the ingredients mentioned and keep it aside for 30 minutes.
Meanwhile make the enchilada sauce.
Add oil in a pan, add the chopped onions, sauté for 7-8 minutes until it’s soft and light brown.
Add minced garlic and fry for a minute or so.
Add oregano, paprika, cumin, chilli powder and fry for another 2 minutes.
Finally add the tomato puree, salt, pepper and cook for another 10 minutes.
Add sugar to cut the sourness.
Keep the sauce aside.
Enchiladas
In another pan add some oil and shallow fry the chicken until done. Remove and keep it aside.
In the same pan  use different if it is burnt) add some more oil and fry the chopped onions .
Once onions are nice and brown add chopped garlic and fry for a minute.
Add smoked parika, chopped red peppers , drained red kidney beans and  add half of the enchilada sauce we made before. Cook for another 2-3 minutes.
Remove from fire.
Assembling
In a baking dish/tray spread a layer of enchilada sauce.
Take tortilla wrap in a plate and  add the chicken filling in the middle, sprinkle with some grated cheese and roll it into a log. Place it in the tray.
Repeat the same until your tray is full( My tray wasn't big enough so I had to do it in two batches)
Pour some enchilada sauce on top, sprinkle some grated cheese and some cream cheese (if using)
Bake it in preheated oven at 180 degrees for 15 minutes until cheese melts and bubbles 


1 comment:

Julie said...

looks delicious,have tasted this only in restaurants...yummy!!