Tuesday 21 November 2017

Tuesday: Mini Chicken Enchiladas

Mini Chicken Enchiladas
Mini Chicken Enchiladas

Rozanne Stevens

This recipe was inspired by Bill Clinton's version– before he became a vegan! The creamy, zesty lime chicken filling contrasts really well with the spicy tomato sauce. Add bubbling, golden melted cheese and you're in comfort-food heaven.

The creamy, zesty lime chicken filling contrasts really well with the spicy tomato sauce. Add bubbling, golden melted cheese and you're in comfort-food heaven.

Ingredients

Serves 4

Creamy Lime Chicken Filling

* 4 chicken breasts

* 2 bay leaves

* 4 peppercorns

* Pinch of salt

* 1tsp cumin seeds

* 3 spring onions, finely chopped

* Juice and zest of 2 limes

* 250ml sour cream

* 1tsp cajun spice

* 1/2 cup chopped fresh coriander

* Salt and pepper

* 250g mature cheddar, grated

* 8 wholewheat tortillas

Tomato Sauce

* 2tbsp olive oil

* 1 red onion, finely chopped

* 2 cloves garlic, crushed

* 1tsp ground cumin

* 500ml bottle passata or 1 tin chopped tomatoes

* 1tbsp tomato paste

* 1tbsp jalapeno chilli, finely chopped

* Handful of coriander stalks

* 1tsp sugar

* Salt and pepper

app mini chicken enchelidas.jpg
Mini Chicken Enchiladas

Method

* Bring a large pot of water to the boil. Add the chicken, onion, bay leaves, cumin seeds, salt and pepper. Bring back up to the boil. Reduce to a simmer and poach for 15 minutes. Remove from the poaching liquid and allow to rest for 10 minutes. Shred finely with your fingers.

* Mix the shredded chicken with the spring onions, lime, sour cream, cajun spice and coriander. Taste and season.

* To make the tomato sauce, heat the oil in a pot and gently fry the onion and garlic until soft. Add the ground cumin and stir briefly till fragrant.

* Pour the passata into the mixture, add the chilli, sugar and coriander stalks. Simmer for 20 minutes.

* Season with salt and pepper. Blitz to a smooth sauce with a handheld blender.

* Push a wholewheat tortilla into a small round dish or large muffin tray.

* Spoon in some of the tomato sauce then the creamy chicken filling.

* Top with cheese and bake in the oven at 200C for 10 minutes until the cheese melts.

* Sprinkle over diced tomato and spring onions and serve with corn on the cob.

mini chicken enchiladas

Irish Independent

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