Main

Enchiladas (Mexico)

Name: Enchiladas (Mexico)
Total time: 45 min
Yield: serves 4
Ingredients: 2 filets Chicken; 1 Onion; 150g Cheese; 8 Tortilla; 4 Tomato; 2 tbsp Tomato paste; 1 Chipotle pepper; 1 bunch Fresh cilantro

Preparation time: 45 min
Servings: serves 4

Ingredients

serves 4

Chicken — to buy2 filets
Onion — to buy1
Cheese — to buy150g
Tortilla — to buy8
Tomato — to buy4
Tomato paste — to buy2 tbsp
Chipotle pepper — to buy1
Fresh cilantro — to buy1 bunch

Preparation

Bring a stock (water plus a stock cube, or homemade) to a simmer, add the chicken breasts and poach for 15-20 minutes at a gentle simmer until cooked through (no pink in the centre), then shred finely with two forks.
Mix the shredded chicken with the sliced onion and a handful of grated cheese.
Preheat the oven to 200°C/400°F. Warm the tortillas for a few seconds on each side in a dry pan to soften them (otherwise they crack when rolled).
Fill each tortilla with a portion of chicken, roll tightly and arrange seam-side down, side by side, in a greased baking dish.
Quickly cook the tomato purée with the blended tomatoes and crumbled chipotle for 2-3 minutes, then generously cover the enchiladas with this sauce and sprinkle with the remaining cheese.
Bake for 20 minutes at 200°C/400°F until the cheese is melted and lightly gratinéed at the edges. Serve hot with chopped fresh cilantro.