Diedre’s Chicken and Green Chilli Enchiladas

Chicken and Green Chilli Enchiladas

Diedre Kennedy is a living saint and seems to be able to entertain and feed 100s of people at once without breaking a sweat.  An amazing mum and brilliant cook, these enchiladas are my favourite family meal recipe she does.  Once you get used to the recipe it is a sinch and will become a firm family favourite of yours too I am sure!  Serve with sour cream/creme fraiche, guacamole, salsa, salad and grated cheese.

Serves 4 people (2 enchiladas each)

Ingredients:

340g cooked Chicken shredded (small whole rotisserie chicken)

2-5 fresh Green Chilli Peppers, seeded and finely chopped (depending on your spice head!)

1 large Onion, coarsely chopped

1 large Tomato, cored, seeded and coarsely chopped

2 Garlic cloves, coarsely chopped

2 tbsp of fresh Coriander, chopped

4 tbsp Chicken Stock

2 tbsp Lemon juice

1/2 tbsp Sugar

800g chopped Tomatoes (tinned or fresh)

100g Cheddar cheese, grated

1/2 tsp ground Cumin

1 tsp Oregano (fresh or dried)

1/2 tsp salt

8 Flour Tortillas

Method:

1. Pre-heat the over to 180c/350f/Gas Mark 4

2. Put 3/4 of the chopped chillies in a food processor/blender

3. Add onion, tomato, garlic, coriander, stock, sugar and lemon juice

4. Using short bursts, process to a rough purree

5. Add tomatoes and process until they are coarsely chopped and well mixed in

6. Pour the mixture into a saucepan and simmer for 10 minutes over a medium heat, turn off the heat and put to one side

7. Next, make the filling for the torillas.  In a large bowl combine the shredded chicken, 50g of the cheese, remaining chopped chillies, cumin, oregano, salt and half the sauce

8. Warm the tortillas by using a frying pan on a medium heat, or pop them in the microwave for 2 minutes

9. Oil a large ceramic baking dish (ones used for lasagne or cottage pies etc) and put beside your working area as you will need to place the filled tortillas in the dish

10. Spoon about 4/5 tbsp of the chicken filling into the tortilla and roll up to enclose the filling, plae the tortilla seam side down in the ceramic baking dish.  Repeat this with the rest of the tortillas.  Make sure they all fit by pushing them against each other to make room for the final ones if you are having difficulty fitting them in the dish

11. Pour the rest of the sauce over the enchiladas and sprinkle with the remaining cheese

12. Bake in the oven uncovered for 20 minutes

13. Serve with sour cream/creme fraiche, guacamole, salsa, salad and grated cheese.

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