CHICKEN ENCHILADA
A Mexican classic that brings together shredded chicken, vibrant spices, and melty cheese, all enveloped in soft & crunchy tortillas, enhanced by my homemade blend of spices and a generous sprinkle of cheese. These enchiladas are ideal for family dinners or casual gatherings. Can be topped with creamy sour cream, fresh coriander, or diced avocados.
PREP 20m
COOK 4- 5/7-8h
TOTAL 4-5/7-8h 20m
SERVES 3 or 4
Ingredients-
- 900g boneless & skinless chicken thighs
- 1 tin chopped tomatoes
- 1 red onion, finely sliced
- 2 peppers, finely sliced
- 2 tsp cayenne pepper
- 2 tsp paprika
- 1 tsp smoked paprika
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- 2 tsp chilli flakes- optional for a little spice
- 200g cheese
- 6-8 tortilla wraps
- sour cream
- coriander
Instructions-
Season and brown the chicken, then slice the vegetables. Place them in the slow cooker and cook on high for 4-5 hours or low for 7-8 hours. If you prefer less-cooked vegetables, add them after the chicken is cooked.
Once cooked, shred the chicken for a better texture.
Fill the tortilla wraps with the prepared mixture and roll into 6 or 8 rolls. For 6 rolls, reserve some tomatoes to add on top; for 8 rolls, use extra chopped tomatoes or simply add grated cheese.
Serve the rolls with sour cream and fresh chopped coriander. Consider pairing them with potato wedges, as suggested in the harissa chicken post if serving four people.
If preparing in advance, refrigerate and cook from the fridge at 180°C for 35 minutes. For fresh preparation with a warm filling, it will take around 15 minutes—ensure the centre is piping hot.