For those of you who are fans of Mexican food, here is a twist on chicken enchiladas done New Mexico style. My wife adapted her version of this recipe from a traditional New Mexico one used in many restaurants in Santa Fe and Albuquerque.
Ingredients – serves 4:
- 2 tablespoons extra virgin olive oil (or any other cooking oil you prefer)
- 1 small onion, chopped
- 3 cups cooked chicken, either cut into bite sized pieces or shredded
- 28 oz (739g) can of green chile Enchilada sauce (available most supermarkets in mild, medium or blow-your-socks-off strength)
- 8 flour tortillas (I use soft taco size, about 8 inches across)
- Mexican style grated cheese
- Heat oven to 180C/160C fan forced/350F.
- Heat oil in saute pan and add the chopped onion, then cook for about 3 minutes or until soft.
- Add cooked chicken and mix, with the onion, then add about 7/8 of the enchilada sauce and stir well.
- Cook on a low heat, covered, for about 20 minutes to let the chicken absorb the flavours of the sauce.
- Stack the tortillas on a microwave safe plate, cover with a damp paper towel and microwave for about 40 seconds. This will make them a little easier to roll up.
- Take a 13in x 9in (33cm x 23 cm) ovenproof dish and lightly spray with oil. Pour the remaining enchilada sauce into the bottom of the dish and spread evenly.
- Take each tortilla and spoon about 3 tablespoons of the chicken mix into the middle, add a generous sprinkle of the grated cheese and then tightly roll the tortilla into a cigar shape.
- Gently lay it into the dish – don’t worry if some of the mix falls out of the edges, just say a bad word, drink some wine and keep rolling the tortillas as above until all are in the dish.
- Pour whatever is left of the chicken mix over the rolled tortillas, then cover the whole dish in more grated cheese.
- Bake in the oven for about 35 minutes or until golden brown on top and sauce is bubbling.
- Let sit for about 5 minutes and then enjoy with your favourite Mexican sides such as refried beans or black beans, sour cream, guacamole and Mexican rice.