No Chilli Chicken Enchiladas

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

Tomato puree

Chopped tomatoes – half can – blended

1 Bell Peppers  – Sliced into strips

1 Beef tomato – roughly diced – chunks are better

2 tbsp cider vinegar

Chopped tomatoes

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)

Method

  1. Prepare the vegetables and chicken by slicing them all into strips of roughly equal size.
  2. Soften the onions in a pan for 5 mins. They should be translucent when they are ready.
  3. Add the beef tomatoes and cooked for a 3 mins on a medium heat.
  4. Add the cider vinegar and cook off the liquid until evaporated.
  5. Add the peppers and make sure to stir constantly until softened.
  6. Add the spices and herbs including the garlic but not the tamarind sauce.
  7. 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.
  8. Add the water and stir all the ingredients in.
  9. Blend the half can of chopped tomatoes and add to the sauce.
  10. 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.
  11. Put one half of the sauce aside.
  12. Brown the chicken in a pan. This takes about 5 mins. Add the sauce and cook for a further 5 mins.
  13. Preheat your oven to 220C or 200C for fan assisted.
  14. 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.
  15. 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.
  16. Assemble the enchiladas in an oven proof dish.
  17. Then pour the rest of your sauce over the middle of the enchiladas. Do not full cover unless using corn tortillas.
  18. I then dollop cream cheese over the and then grate parmesan over the top.IMG_0264.JPG
  19. Place in the oven for 20-25 mins until the cheese and melted and starting to crisp.
  20. 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.

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