chipotle chicken enchiladas

Name: chipotle chicken enchiladas
Yield: 1 serving
Ingredients: olive oil for frying; 1 red onion sliced to a medium thickness; 1 red pepper; 1 onion finely chopped; 2 cloves garlic; 1 tsp cumin; 1 tsp dried oregano; 4 Tbsp finely chopped chipotle in adobo sauce; 250 ml / 1 cup chicken stock; 2 cups tomato puree; 1 Tbs brown sugar; salt and pepper to taste; 500 gms free-range chicken breast meat; 8 soft corn or flour tortillas+- 20cm or 8 inches in diameter; 1 cup grated cheddar; 1 cup grated mozzarella

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chipotle chicken enchiladas

Quade Mayo

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A chipotle chicken enchiladas recipe smothered in cheese.

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Ingredients

olive oil for frying
1 red onion sliced to a medium thickness
1 red pepper deseeded and stem removed, sliced into strips
1 onion finely chopped
2 cloves garlic crushed
1 tsp cumin
1 tsp dried oregano
4 Tbsp finely chopped chipotle in adobo sauce or 3 Tbs chilli powder
250 ml / 1 cup chicken stock
2 cups tomato puree or Italian passata
1 Tbs brown sugar
salt and pepper to taste
500 gms free-range chicken breast meat about 1 pound
8 soft corn or flour tortillas+- 20cm or 8 inches in diameter
1 cup grated cheddar
1 cup grated mozzarella

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Instructions

Heat a splash of olive oil in a large skillet/pot (preferably with a lid) and add the sliced red onion and red pepper. Fry for about 3 minutes until just starting to soften. Set aside.
In the same pan (I do this to avoid having to wash another pan, but if you don’t mind, then you could have fried the above in a non-stick frying pan), heat another splash of olive oil and fry the chopped onion until soft over low heat. About 5 minutes. Add the garlic, cumin, oregano and chipotles and fry for about 30 seconds. Add the stock and deglaze the pan. Then add the tomato sauce, sugar, salt and pepper. Allow this to simmer for about 5 minutes and until it thickens slightly.
Place the chicken breasts in the sauce. You could cut them in half sideways if you wanted to reduce the cooking time, put the lid on the pan, and simmer until cooked for about 20 minutes. Remove and set aside to cool. Take the sauce off the heat.
When the sauce has cooled, strain it through a fine sieve pressing to get all the sauce out. Scrape the leftover onions and other bits from the sieve back into the pan. Cut the chicken into small pieces (bite-size) and place them in the pan with the onion mix. Add ½ cup of the strained enchilada sauce and mix.
Spray an appropriately sized oven dish with cooking spray. And preheat the oven to 180C / 350F.
Lay the 8 tortillas out and divide the red pepper and onion mix, plus the chicken mixture evenly between them. If you want to sprinkle a smattering of the grated Cheddar you can do this too. Roll them up and lay them snugly in the oven dish.
Top with the remaining enchilada sauce. Sprinkle over the mozzarella and the Cheddar and then cover with foil * I find spraying the inside of the foil that touches the cheese with cooking spray helps prevent the cheese from sticking*.
Bake for 15 minutes, then remove the foil and bake for a further 10 – 15 minutes and until the cheese is bubbling and turning golden brown. Serve right away with all the side dishes mentioned above.