Chicken Enchiladas Hairy Bikers Recipes

ENCHILADAS

Steps:

• Put a large non-stick frying pan over a medium heat and add the beef, onion and garlic. Cook it all up together for 5 minutes, squishing the mince against the sides of the pan to break it up. Tip the kidney beans and sauce into the pan and stir in the tomato purée and chilli flakes, if using. Stir in the beef stock and season with a good pinch of salt and plenty of freshly ground black pepper. Bring to a simmer, then reduce the heat and leave to simmer gently for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Stir more regularly towards the end of the cooking time so the sauce doesn't stick. Adjust the seasoning to taste. Preheat the oven to 200°C/Fan 180°C/Gas 6. Spray a large shallow ovenproof dish with oil or brush it with a little sunflower oil. Take a tortilla and spoon about an eighth of the mince mixture down the centre. Sprinkle with an eighth of the cheese and fold over one side, then the other and place in the greased dish. Repeat with the remaining tortillas, mince and cheese until everything is used up. Cover the dish with foil and bake for 15-20 minutes or until the tortillas are piping hot - remove the foil for the last 5 minutes of the cooking time. Spoon the crème fraiche and salsa sauce over the tortillas and garnish with fresh coriander. Season with more black pepper and serve with lime wedges for squeezing. You can use small flour tortillas if you can't find corn tortillas in your local stores. Don't be tempted to get the large wrap-style tortillas though as they will push the calories up by about 106 per portion.

CHICKEN ENCHILADAS

Steps:

• Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7-8 minutes, or until soft and just starting to brown at the edges.
• Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds.
• Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low-medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth.
• Preheat the oven to 190C/170C/Gas 5.
• For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside.
• Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown.
• Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute.
• Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese.
• Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown.
• To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside.

CHICKEN ENCHILADAS

Steps:

• Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
• Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
• To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
• Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.