Chicken and vegetable enchiladas with a bubbling cheesy topping. This recipe is extra generous with the filling- you'll find it hard to not to scoff your face! A great mid-week meal OR part of a Mexican feast. Pair it with one of our great nachos recipes if you've got mates coming round.
- 2 onions
- 2 cloves garlic
- 2 red peppers
- 1 tbsp olive oil
- 2 tbsp tomato puree
- 3 tbsp jarred jalapenos
- 1 1/2 tbsp smoked paprika
- 1 tbsp cumin seeds
- 400 g black beans
- 400 ml chicken stock
- 3 chicken breasts
- 75 g feta, crumbled
- 2 tbsp fresh coriander, chopped
- 4 large tortilla wraps
- 100 g cheddar
- 100 g sour cream
- 1 lime
Start Cooking The Veg
Peel the onion and garlic. Dice the onion and mince the garlic. De-seed and slice the peppers.
Pour the oil into a saucepan and put it over a medium heat. Add the onions and peppers to the pan and fry for 15 minutes, stirring regularly.
Add the minced garlic, tomato purée, chillies, spices and beans, fry for a few more minutes then pour in the stock.
Cook The Chicken
Bring the stock to a simmer, then add the chicken breasts. Poach for 20 minutes.
When the chicken is cooked, pull it out of the stock and shred it before adding it back to the pan with the feta and coriander (keep a little of each back for toppings).
Make The Enchiladas
Divide 3/4 of the chicken mixture between the tortilla wraps, rolling them into fajitas and placing them into an ovenproof dish. Spoon the remaining mixture over the top.
Preheat the oven to 200ºC.
Grate the cheddar over the top of the enchiladas and crumble over the feta you saved. Bake for 15-20 minutes, until the cheese is bubbling and browning.
Serve with the sour cream, a few wedges of lime and a little extra coriander to garnish!
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