Chicken Enchiladas

This recipe was not actually inspired by a Mexican trip, but rather while on a visit to a Floridian Supermarket. The influence is well known all over the southern parts of the United States, but I will for simplicities sake call it a Mexican recipe. Well, made by a German, so it's not really going to be like your mama used to make it, that's for sure. And this is my first time making Enchiladas and I love making new things.

The ingredients I have chosen can be substituted or left out or added to and played with. That's what I like about dishes like these. You make it your own with what you got on the day.

Ingredients:

6 Corn Tortillas (the smaller variety)

250g cooked chicken, diced

1 red Onion, diced

3-5 Garlic Cloves, chopped (mine came from the cavity of the chicken I had previously roasted)

3-5 green Chillies, chopped

1/2 tsp Cumin

1/2 tsp Cayenne Pepper

1/2 tsp Mexican Oregano

110g Pepper Jack Cheese, grated

500g Tomato Passata (sieved Tomatoes)

Salt, Pepper and a pinch of Sugar

Make the Enchilada Sauce by gently frying the Onion in a touch of Oil or use cooking Spray until the are translucent. Add the Garlic and green chillies and gently fry a little more, Add the Cumin, Cayenne and Oregano and the Tomato Passata. Bring to a simmer, cover and cook for a few minutes. 

Season to taste with Salt, Pepper and a pinch of Sugar.

Take half of the sauce plus 1/3 of the grated cheese and mix it with the Chicken. 

Depending on the type of Tortillas they may need to be pre-fried or dipped in a little of the sauce to make them softer and easier to handle. However mine had a lovely texture and I used them just as they were. 

Visually divide the Chicken mixture into 6 portions and spoon each of these onto a tortilla, roll it up and place it seam side down into a baking dish that fits them snugly.

Once all the Enchiladas are in place spoon over the remaining Sauce and sprinkle with cheese.

Bake in a 220C oven for about 20 minutes until the cheese is melted and turning golden and the sauce is bubbling all around. Serve garnished with some greenery and your choice of accompaniments. 

I love the spicy gooeyness of this dish. 

Next time I might add some creme fraiche to the chicken mixture to give the filling a creamy twang that separates it from the topping sauce.