Chicken Enchiladas

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Let me start with a confession. This recipe is not the authentic, fresh-tasting mexican that’s become popular over the last few years. This is Tex-Mex, as you would have found it in Australia ten years ago. Cheese and sour cream everywhere. On the other hand, they are pretty damn good, so I’m not going to apologise.

This is a really good recipe to adapt for CF-ers and non-CF-ers. The chicken mixture is fairly lean, but you can load it up with cheese, sour cream and guacamole. For the low-fat alternative, you have a lot of options depending on just how low fat you want it to be. You could make the enchiladas according to this recipe and skip the sour cream and guacamole, or you could make sure there’s only a thin layer of cheese on half the enchiladas. The recipe below steps you through the lowest-fat alternative (keeping some mixture aside and making veggie-packed burritos), if that’s what you choose to do.

Ingredients

  • 2tbs vegetable oil
  • 1 onion, finely sliced
  • 2 cloves garlic, crushed
  • 1 finely sliced red capsicum
  • 1tbs paprika
  • 1tbs cumin
  • 1/2 tbs coriander (ground)
  • 1tbs oregano
  • 400g finely sliced chicken breast
  • 1 400g tin kidney beans, rinsed
  • 1 400g tin crushed tomatoes
  • 1/2 tbs honey
  • 2tsp chilli flakes
  • 1 packet tortillas
  • 1/2 a jar of tomato passata
  • 200g grated cheese (ideally a Mexican style mix)
  • Jar of jalapenos (optional)
  • Sour cream, guacamole, pico di gallo and finely shredded lettuce, to serve.

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  1. Heat the oil, then fry the onion and garlic over low heat. After five minutes, add the capsicum. Fry until the onion is lightly browned and softened. This should take about 15 minutes.
  2. Add the spices and fry for two minutes or until fragrant.
  3. Add the chicken and fry until the chicken is cooked on the outside.
  4. Add kidneybeans, tomato, honey and chilli. Turn up the heat simmer until the liquid reduces.
  5. Preheat the oven to 180C.
  6. To assemble the enchiladas, wrap two or three spoonfuls of mixture into each tortilla and wrap tightly. Set aside some chicken mixture and some tortillas for burritos and keep the chicken mixture warm.
  7. Arrange the enchiladas in a roasting tray and cover with passata and cheese. If using, place slices of jalapenos on top of the cheese. Bake for 20 minutes.
  8. Serve the enchiladas with the extras. Assemble burritos with chicken mixture, and your choice of the extras.

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