Gooey, chicken enchiladas make a delicious weeknight meal.
Mar 28, 2022 1:00pm
35 mins preparation
50 mins cooking
The old tradition of wrapping a corn tortilla around a tasty filling dates back to the Maya civilisation. These classic and delicious chicken enchiladas will make you thankful that old habits die hard.
Cover chillies with the boiling water in small heatproof bowl; stand 20 minutes. Discard stems from chillies. Blend or process chillies with soaking liquid until smooth.
Meanwhile, place chicken in medium saucepan of boiling water; return to the boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked through. Remove chicken from poaching liquid; cool 10 minutes. Discard poaching liquid (or keep for another use); shred chicken finely.
Heat oil in large frying pan; cook onion, stirring, until softened. Reserve half of the onion in small bowl.
Add garlic and cumin to remaining onion in pan; cook, stirring, until fragrant. Add chilli mixture, tomato paste, undrained tomatoes and oregano; bring to the boil. Reduce heat; simmer, uncovered, 1 minute. Remove sauce from heat. Season to taste.
Meanwhile, combine shredded chicken, reserved onion, half the sour cream and a third of the cheese in medium bowl.
Heat tortillas according to instructions on packet. Dip tortillas, one at a time, in tomato sauce in pan; place on board. Place 1/4 cup of the chicken mixture along edge of each tortilla; roll enchiladas to enclose filling.
Spread 1/2 cup tomato sauce into dish. Place enchiladas, seam-side down, in dish (they should fit snugly, without overcrowding). Pour remaining tomato sauce over enchiladas; sprinkle with remaining cheese.
Cook enchiladas, in oven, uncovered, about 15 minutes or until cheese melts and enchiladas are heated through. Serve with remaining sour cream; sprinkle with coriander (cilantro) leaves, if you like.