Chicken Enchiladas

Chicken Enchiladas recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 – 6 people

INGREDIENTS:

  • 1 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil
  • 500gm Coles boneless chicken thighs
  • 400gm 4-bean mix
  • 400gm corn kernels
  • 2 green chillies, finely chopped
  • 1/3 cup spring onion, finely sliced
  • Salt and Pepper
  • 6 Simson’s Pantry Premium White Large Wraps
  • 2 ½ cups shredded cheese

ENCHILADA SAUCE:

  • 1 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil
  • 1 red onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 red chillies, finely chopped
  • 1 tin Ardmona diced tomatoes
  • ½ cup Massel Vegetable Liquid Stock
  • ½ Tbsp. dried oregano
  • 1 tsp. cumin seeds
  • Salt and Pepper

METHOD :

  • Place a pan over a medium heat. Drizzle the oil over the chicken and season with salt and pepper. Place the chicken into the warm pan and cook for 4-5 minutes on each side or until cooked through. Transfer to a plate to cool. Shred chicken into small pieces and set aside.
  • Meanwhile, prepare the enchilada sauce. Place oil in a pan over a medium heat. Add onion, garlic and chilli and cook, stirring for 3-4 minutes until softened. Add the tomatoes, stock, oregano and cumin and season with salt and pepper. Bring to a gentle simmer and cook to thicken, stirring often for approximately 10 minutes. Taste and adjust seasoning if required. Transfer to a food processor or blender and blitz until smooth.
  • Preheat oven to 190C. Place a large spoonful of the enchilada sauce on the base of a baking dish.
  • In a large mixing bowl combine shredded chicken, beans, corn, chilli, spring onions and ¼ cup of the enchilada sauce. Season with salt and pepper and toss to combine.
  • Lay out the wraps and divide chicken filling amongst them, placing it in a line down the middle of each tortilla. Wrap each into a roll and place into the baking dish, snuggly. Cover with remaining sauce and sprinkle with remaining cheese. Place in the oven for 25-30 minutes or until cheese is bubbling and lightly golden. Serve hot and garnish with chopped coriander and spring onion if desired.

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