Chicken Enchilada

Chicken Enchiladas is a Mexican tortilla wrap dish filled with spiced chicken, kidney beans, avocadoes and tomatoes topped with melted cheese.

Enchilada is a word used in Latin America to describe meat which is dressed with a tomato and chilli sauce wrapped in a corn tortilla.  The word enchilada it came from the word enchilar which means “to add chilli pepper to”.

Enchiladas originated in Mexico in which during those times instead of chicken meat rolled in corn tortilla they used small fish, the bread used then was not called tortilla but “tlaxcalli”, it’s only the Spanish that gave that new name.  There are a lot of varieties of enchilada but the most basic one is just the corn tortilla dipped in chilli sauce, there are also the complicated ones which you can choose fillings and toppings from different varieties of meats such as chicken, beef, pork and seafood which then accompanied by cheese, potatoes and / or vegetables. Enchiladas are commonly topped with sour cream, cheese, chili peppers, lettuce, olives, onions or cilantro.

I guess Kiwi’s love this Mexican food as most of the bars and pubs here have this on their menu and when I have lunch with my colleagues from my past work some of them definitely will order this one.  Also in some supermarkets here there is a special aisle for Mexican which is full of tortillas, corn chips and kits for burritos and tacos.  So for those Kiwi’s out there in search for this recipe this is for you.

Chicken Enchilada

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 6 1x
• Category: Main Course
• Cuisine: Mexican

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Description

Chicken Enchiladas is a Mexican tortilla wrap dish filled with spiced chicken, kidney beans, avocadoes and tomatoes topped with melted cheese.

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Ingredients

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• 6 pcs corn tortillas or flour tortillas, large
• 700 g chicken breast, cut into strips
• 1 large can red kidney beans, drained and washed with running water
• 1 red onion, chopped
• 4 cloves garlic, minced
• 3 tsp cayenne pepper
• 1 tbsp ground cumin
• 2 large avocadoes, sliced
• 4 tbsp tomato paste
• 1 kg tomatoes, chopped
• 1/2 cup chicken stock
• 200 g grated cheddar cheese
• 100 g mozzarella cheese
• 1 tsp freshly ground black pepper
• 1/4 cup jalapeno peppers (optional), chopped
• sour cream
• freshly chopped cilantro
• freshly ground black pepper
• salt
• oil

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Instructions

1. In a pan sauté garlic and onion in oil.
2. Add chicken and brown all sides.
3. Add red kidney beans, tomato paste, chicken stock, cayenne pepper, cumin, freshly ground black pepper and salt (according to yout liking)  and cook for 3 minutes or until liquid dries out.
4. Turn on the oven and preheat to 180C.
5. Grease a 2 baking trays with the size 9-inch x 13-inch x 2-inch or similar, or you can individually bake them in oven proof plates
6. Get a piece of corn tortilla and place chicken filling in the middle, then add 3 slices of avocadoes and sprinkle with jalapeno peppers.  Wrap and place on the baking tray side by side and 3 on each tray.  If using a plate place one on each.
7. Spread a hefty amount of chopped tomatoes on top and sprinkle with lots of cheese
8. Place in the oven and bake for 30 minutes or until top turns golden brown.
9. Let it cool for 5 minutes, top with sour cream and freshly chopped cilantro then serve.

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