No Chilli Chicken Enchiladas
If you can’t have chillis or chilli powder like me, this is a great recipe. I have always loved enchiladas – there’s nothing better than settling down for the night, watching your favourite TV show and then tucking into to a couple of tasty Mexican treats. I used to like mine spicy and cheesy. We used to do it the lazy way and buy the El Paso Enchilada kit, and although I loved it I would always add a few extras to make it spicier or a little bit more cheesy.
As I have mentioned a few times before, I cannot eat a few different things now due to a lot of ingredients triggering LPR. Enchiladas were going to be one of those recipes I was going to have to figure out pretty quickly – I could not live without this for too long. Needless to say I sorted a recipe out and it has gone through a few different changes to get it the way I like it over the past few months. I have tried it out on a few people, including my sister who is another mexican food lover like me. She loved it! I knew I was onto a winner and the litmus test had been passed.
I am a little biased obviously, but I think this recipe is far superior to any enchiladas I have tasted, although I haven’t been to Mexico so this recipe would probably be beaten by a traditional Mexican recipe. Maybe not. Suppose I will never know.
Ingredients (Serves 4 people)
3 Chicken breast fillets – Sliced into thin strips
1 onion or 4 spring onions (milder flavour) – Sliced into strips
Chopped tomatoes – half can – blended
1 Bell Peppers – Sliced into strips
1 Beef tomato – roughly diced – chunks are better
2 tbsp cider vinegar
Corn flour – 1 tsp
1 1/2 tsp Cumin
1 tbsp Paprika
Salt – To taste
2 tsp Chives
1 tsp Tumeric
200ml warm water with veg oxo cube dissolved
1 tbsp Tamarind Sauce
1 1/2 tsp Garlic Granules
100g Cream Cheese – Low fat (-5%)
Flour tortillas – Corn tortillas are better but I tend to have flour more often
Parmesan – 50g (or more if you like a stronger cheesy flavour)
- Prepare the vegetables and chicken by slicing them all into strips of roughly equal size.
- Soften the onions in a pan for 5 mins. They should be translucent when they are ready.
- Add the beef tomatoes and cooked for a 3 mins on a medium heat.
- Add the cider vinegar and cook off the liquid until evaporated.
- Add the peppers and make sure to stir constantly until softened.
- Add the spices and herbs including the garlic but not the tamarind sauce.
- Add some corn flour – this will thicken the liquid that we are going to add. Stir for a minute until the cornflour has combined with the ingredients.
- Add the water and stir all the ingredients in.
- Blend the half can of chopped tomatoes and add to the sauce.
- Turn down to a simmer and cook for 20-25 mins until the sauce has reduced to a thick concentrated sauce. Add the tamarind here and simmer for another 5 mins.
- Put one half of the sauce aside.
- Brown the chicken in a pan. This takes about 5 mins. Add the sauce and cook for a further 5 mins.
- Preheat your oven to 220C or 200C for fan assisted.
- While this is good grate your parmesan, ready 4 – 6 tortilla by lining them with low fat cream cheese and a little bit of parmesan or low fat mature cheddar.
- Add the chicken and sauce and roll your tortillas. If you’re using the flour tortillas you will need to cook them without a topping first in order to get that crispy finish, otherwise it will become soggy and not very tasty. I use a George Foreman Grill, but a panini press with also do the job. It doesn’t take long. You want a nice browning or charring on the tortilla.
- Assemble the enchiladas in an oven proof dish.
- Then pour the rest of your sauce over the middle of the enchiladas. Do not full cover unless using corn tortillas.
- I then dollop cream cheese over the and then grate parmesan over the top.
- Place in the oven for 20-25 mins until the cheese and melted and starting to crisp.
- I serve mine with a nice Avocado salad and sweet potato wedges.
If you do try this, tell me what you think. It’s not the usual/traditional way to make enchiladas but it is extremely delicious and is definitely within the realm of mexican flavours I like.