Chicken tinga-style enchiladas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp olive oil
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- small handful of coriander, leaves picked and stems finely chopped
- 1-2 tsp chipotle paste
- 2 x 400g cans chopped tomatoes
- 2 chicken breasts
- 200g frozen sweetcorn
- 8 medium wholemeal tortillas
- 65g cheddar, grated
- guacamole, salsa and pickled jalapeños, to serve
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Heat the oil in a large, non-stick, ovenproof frying pan over a medium-high heat and fry the onion, garlic and coriander stems with a pinch of salt for a few minutes until softened slightly. Add the chipotle paste, tomatoes and 200ml water. Lay in the chicken and turn up the heat. Cook for 15 mins until reduced and the chicken is cooked through. Remove the chicken and put on a chopping board. Set a third of the sauce aside in a bowl. Using two forks, shred the chicken, then return to the pan. Tip in the sweetcorn and season, adding more chipotle, if you like.
- STEP 2
Lay the tortillas out on a clean work surface and divide the mixture between them. Roll up and place back into the pan or a baking dish if your pan isn’t ovenproof. Spread over the reserved sauce, sprinkle with the cheese and bake for 15-20 mins until golden. Serve with the coriander leaves sprinkled over and guacamole, salsa and pickled jalapeños, if you like.
