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Categories:
chicken vegetable oil onion garlic green chilies tomatoes tomato puree tomato passata paprika oregano chili powder ground cumin black pepper salt corn tortillas Cheddar cheese sour cream spring onion
Viewed: 14 - Published at: 5 years agoIngredients
- 4 cups chopped leftover cooked chicken or 4 cups cooked turkey
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 large garlic clove, minced
- 5 small whole green chilies, chopped (canned or fresh, (to taste)
- 3 cups canned diced tomatoes with juice
- 2 tablespoons tomato puree
- 1 cup tomato passata
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon chili powder (more or less to your taste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- salt
- 12 -15 corn tortillas (I always used flour tortillas and I make my own)
- 16 ounces cheddar cheese, grated (The original recipe calls for Monterey Jack, so by all means use that if you can get it)
- 1 -2 cup sour cream, for serving
- sliced spring onion, for serving
Method
- Heat the vegetable oil in a large skillet.
- Saute the onion and garlic until the onion begins to soften.
- Stir in the chilies, tomatoes, passata, and tomato puree.
- Simmer for 5 minutes and then add the diced chicken, paprika, cumin, pepper, oregano and salt to taste.
- Simmer for 20 minutes longer.
- Pre-heat the oven to 180*C/350*F.
- Spoon a bit of the sauce on the bottom of a lightly greased flat baking dish.
- Spoon some of the chicken mixture onto the centre of a tortilla and then roll up and place it in the baking dish.
- Repeat with remaining chicken filling and tortillas, saving a bit of the sauce to spoon over the top.
- Spoon reserved sauce over top and sprinkle with all the cheese.
- Bake until the cheese melts and the enchiladas are hot and bubbly, from 15 to 20 minutes.
- Top with sour cream and spring onions to serve. Delicious!
