Chicken Enchiladas Recipe Jamie Oliver Recipes

SIR PATRICK STEWART'S MOLE ENCHILADAS

Steps:

• To poach the chicken, cut the onion into quarters (leaving the skin on), scrub and halve the carrots, trim and roughly chop the celery, halve the bulb of garlic. Place it all into a large, deep pot with the chicken, peppercorns and parsley. Cover with cold water, then add 1 teaspoon of sea salt and place on a high heat. Bring to the boil, then reduce the heat to medium-low and simmer for 1½ hours, or until the chicken is cooked through and falling away from the bone, skimming away and discarding any scum that rises to the surface. Turn off the heat and leave the chicken to soak in the pot until ready to serve.
• For the mole, halve and deseed the dried peppers, then lightly toast in a dry frying pan for a couple of minutes (being careful not to char them) - you may need to do this in batches. Tip into a large heatproof bowl, cover with boiling water and leave to soften (about 20 minutes).
• Meanwhile, heat 1 tablespoon of pork dripping in a large, deep frying pan on a medium heat. Add the sesame seeds, peanuts and almonds, and toast for 5 minutes, or until golden. Remove to a bowl.
• Add another tablespoon of dripping to the pan. Peel and roughly chop the onions and garlic, then fry with the ground spices for 5 to 10 minutes, or until softened.
• Peel the plantain and roughly chop with the tomatoes. Add to the pan, along with the raisins and toasted nuts and seeds (reserving 3 tablespoons for serving).
• Roughly tear in the corn tortilla and bread roll, then drain the peppers and mix everything together in a large bowl ready for blitzing.
• Working in batches, transfer the mixture to a liquidiser and whiz until smooth, adding a little water to each batch until you reach the desired consistency. Pass the mixture through a coarse sieve into a large pan on a low heat, with 4 tablespoons of dripping.
• Coarsely grate in the dark chocolate, stir it through the mole, then leave to simmer for 1 hour, or until the flavours have mellowed and the sauce is rich and thick, stirring regularly. Have a taste and season to perfection, adding a little poaching liquor from the chicken to loosen.
• For the corn salsa, preheat a griddle pan on a medium-high heat. Add the corn and toast for 5 to 8 minutes, or until the kernels are scorched and blackened, turning regularly for even cooking. Alternatively, char the corn directly on a gas hob. Carefully slice the kernels from the cob with a sharp knife.
• Finely zest 1 lime over a serving bowl, then squeeze in the juice of both limes and add a good pinch of sea salt and black pepper. Peel the red onion and finely dice with the tomatoes, slice the jalapeños (deseed, if you like), then add to the bowl, along with the corn. Toss well and leave to one side.
• For the green rice, dollop the dripping into a pan on a medium heat. Peel and finely chop the onion and garlic, add to the pan and cook for a couple of minutes. Stir in the rice and cook for a few minutes more, or until the onions are golden and slightly softened.
• Add 500ml of the chicken poaching liquor or stock, then finely chop the herbs and add to the pan, along with the epazote (if using). Bring to the boil, then reduce the heat to low, cover and simmer for 10 minutes, or until all the water is absorbed and the rice is cooked.
• Pull the chicken from the carcass and shred the meat. Bash the reserved seeds and nuts in a pestle and mortar to a chunky crumb.
• Ladle about 500ml of mole into a clean pan and keep warm while you assemble the enchiladas.
• Working two to three at a time, brush the outside of the tortillas with a little pork dripping, then flip them over and top each with a good handful of chicken. Fold them in half, pressing the edges to seal.
• Place a large non-stick frying pan on a medium heat and fry the tortillas for 1 to 2 minutes on each side, or until golden and crisp.
• Dunk the tortillas into the warm mole, then place on a serving plate. Sprinkle over the bashed nuts, then add a dollop of salsa and a few sprigs of coriander. Serve with the green rice. Delicious!

CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA

Steps:

• Preheat oven to 400 degrees F.
• For the salsa:
• On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
• For the enchiladas:
• Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
• Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
• Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
• In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
• In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
• Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

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.