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