Look I know that picture doesn’t look so appetising but this photo was taken before the dish was popped in the oven and all the cheese melted and turned a lovely golden brown. I knew pulling out the camera just as I pulled this out of the oven would have just caused chaos as I knew I would be swarmed by hungry children and a very hungry husband. So this was taken in the calm of the afternoon when little babies are sleeping and older children are at school. And that is why I love this dish. You make it before hand when the day is calm. Put it in the fridge. Then half an hour before dinner pre-heat the oven and then pop in the enchiladas for about 20 minutes.
This is a trusted Australian Women’s Weekly recipe. Like half of Australia, I have an abundance of cookbooks. More then I need and more then I can justify. My husband has an abundance of computer tech books so I don’t think he is in a position to complain.
Some of the titles on his bedside table are:
Worldwide Laws of Life
Best Keep Secrets of Peer Code Review
How To Write Parallel Programs
Some of the titles on my bedside table are:
Thomasina Miers Mexican Food Made Simple
Elizabeth Davids French Provincial Cooking
Lunch In Paris
plus the DVD of Gourmet Farmer (brilliant)
To get back to my point, I bought The Australian Women’s Weekly ‘The Complete Book Of Modern Entertaining’ just for this Chicken Enchilada recipe. The Chilli Con Carne with Corn Dumplings did catch my eye too but I did think at the time that this is a good family recipe to have in my repertoire. And it is.
All the kids love it especially with greek yoghurt dobbed all over it. I think my kids would eat anything with greek yoghurt dobbed over it. I don’t use sour cream as the recipe suggest, instead I use greek yoghut.
3 chipotle chillies (I use just 1 or 2 chillies and whatever sort I have to hand)
1 cup boiling water
400g chicken breast fillets
1 tablespoon vegetable oil
1 large red onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ground cumin (more)
1 tablespoon tomato paste
2 x 425g tins crushed tomatoes
1 tablespoon finely chopped fresh oregano
2/3 cup sour cream (greek yoghurt)
1 1/2 cups grated cheddar cheese
8 large flour tortillas (I use 10)
Cover chillies with water and stand for 20 minutes. Remove stems and then blend chillies with soaking liquid until smooth.
Place chicken in a medium saucepan of boiling water, return to boil. Reduce heat and simmer, covered, for about 10 minutes or until chicken is cooked through. Remove chicken and allow to cool then shred chicken.
Preheat oven to 180 degrees. Oil a shallow rectangular 3 litre ovenproof dish.
Heat oil in large frying pan and cook onion, stirring, until soft. Put half the onion in with the shredded chicken. To the remaining onion in the frying pan, add cumin and garlic stir until fragrant. Add chilli mixture, paste, undrained tomatoes and oregano. Bring to the boil then reduce heat and simmer, uncovered, for 1 minute. Remove from heat.
Add half the sour cream (greek yoghurt) and one third of the cheese to the shredded chicken and onion. Mix together.
Spread 1/2 cup of tomato sauce into the dish.
Dip one tortilla at a time into the tomato sauce and lay on a board. Fill with just less then a 1/4 cup measure of the chicken mixture and roll the tortilla up. Place each one seam-side down into the dish. Repeat with remaining tortillas and chicken filling. Pour remaining tomato sauce over the enchiladas and sprinkle with remaining cheese.
Cook uncovered for about 15 – 20 minutes until the cheese is melted and the enchiladas are heated through. Sprinkle with coriander leaves if desired and serve with greek yoghurt.