Easy, Serves 4 – 6
A Mexican classic as well as a perfect way to use up left over chicken.
- 500g chicken breast – fried, poached or roasted
- 1 small onion
- 2 cloves garlic
- 1 tin of tomatoes (preferably fire-roasted, if available)
- cca 2 tbps chiili powder (optional – the amount depends on personal taste)
- 1 cup water
- 1 tsp sugar
- 300g grated cheese
- vegetable oil
- salt and pepper to taste
- 12 tortillas (preferably corn, but flour will also do)
- Make the enchilada sauce
- Coat fry pan with oil and saute onions until transluscent, add garlic.
- Puree tomatoes and add to the onion mixture.
- Start adding chilli powder, one teaspoon at a time, tasting as you go, until you obtain desired level of heat.
- If the tomatoes make the sauce too acidic, add the teaspoon of sugar.
- If the sauce is getting too think dilute it with some water.
- Tear the chicken into pieces and mix with 1 quarter of the sauce and 1 third of the cheese and set aside.
- Heat a little oil in a skillet.
- One by one, dip each tortilla in the enchilada sauce and fry a little on both sides.
- Pour some sauce in a baking dish, just to cover the bottom.
- Fill tortillas with chicken mixture (2 -3 spoonfuls per tortilla), roll them up and stack them tightly into your baking dish.
- Cover tortilla rolls with the remaining sauce and sprinkle the remaining cheese on top.
- Bake in the oven for 10 – 15 minutes, until cheese is melted.
- Serve with iceberg lettuce, guacamole, soured cream and sliced jalapenos.