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Enchiladas are a very popular dish in Mexico for family lunches and suppers. This recipe has a basic chicken filling, however there is a huge range of other fillings that could be used. Once you learn the basic technique of putting an enchilada together, get creative and experiment with different fillings and salsas. You will find some people rolling their enchiladas rather than folding them, however for authenticity it is important to note that this transforms the dish from a typical enchilada into an entomajada. Equally enjoyable and delicious.
- 8 La Tortilleria corn tortillas
- 2 free-range chicken breasts (or use half a pre-cooked BBQ chicken)
- 3 tomatoes
- ½ brown onion, peeled and quartered
- 2 garlic cloves
- 1 tsp stock powder
- Salt, to taste
- Cooking oil
- 2 tbsp sour cream, to serve
- Gently poach the chicken in stock. Once cooked, set aside to cool slightly then shred using two forks. (Time saving tip - Use a good quality pre-roasted BBQ chicken instead).
- To create your red sauce, place tomatoes, onion and garlic in a pot and cover with water and bring to the boil. Boil for approximately 15-20 minutes or until soft.
- Drain the water from the pot and place the contents in a blender with stock powder and blend until smooth. Season to taste.
- Heat enough oil in a hot frying pan to cover the base about ¼ cm. Then place each tortilla individually in the frypan for 8 seconds, flip then repeat. Add extra oil as needed. Drain the tortillas on a paper towel. Next dip the tortillas into the red salsa mixture using tongs, and place on serving plates ready to be filled.
- Spoon shredded chicken mix onto each tortilla and fold in half.
- Pour the red salsa over the top then top with sour cream, crumbled ricotta and sliced avocado. Serve immediately.