Back to basics. Chicken Enchiladas.

Vicky taught me to make Enchiladas and all my family love them!   I adapted the recipe a little bit and make no claims about it being authentically Mexican or any such thing.  It is just how I made them and because they are a real meat stretcher I want to share them with you.   They freeze very well which is an added bonus.

This is how I made them and it is very flexible.

First of all,  in a large pan,  fry up some chicken in small pieces.   Get your chicken a little browned and looking nice then add a couple of jars or bottles of Passata.   I am being vague... last time I used 1.5 kilos of chicken approx...  and it made me 16 man sized enchiladas.  You can use any amount.     You can also use left over cooked chicken but it you do add this later instead of at the start.  Use what you have.  Use what is in your budget. 

Instead of passata you could use a couple of tins of diced tomatoes.  A tin of tomato soup and some tomatoes.  Anything ... to give you a lot of tomato sauce.   You are aiming for a very saucy sauce... ie plenty of liquid.

To this add a chicken stock cube... or a heaped teaspoon of chicken stock powder.   Now add half a teaspoon of chilli powder,   a teaspoon of garlic powder,  a teaspoon of onion powder,  a teaspoon of oregano and half a teaspoon of cumin. 

Let this simmer away.  If you are working with raw chicken from the start you want it to cook down to be nice and tender.  You want your flavours to blend.  So I say you need an hour of simmering, lid on. 

If you are woking with cooked chicken add it in maybe in the last 30 minutes or so.

Tortillas come in small, regular and extra large... at least here in Australia.   So choose the size you want to make.  I do the big ones so I can count one enchilada per person but you be the judge.  For this I needed two packs.  If you have any left over that is ok as they freeze perfectly for next time.

When your mixture is looking good taste it.  If it is too tart add some sugar.  If it is too mild add some chilli...  or chicken bullion... or onion or garlic!  You are aiming for it to be delicious!   It is always easier to add than to take away!   You can make the sauce slightly hotter than you think because once it is blended with the other ingredients these calm it down.  But taste... this bit is where you get it to your liking. 

Let the sauce cool a bit so you can handle it.   Spread a little bit of tomato sauce over the base of your baking dish.   I use the same dishes I would use for a lasagne.  I oil them first.

As it can be messy I fill each enchilada inside that dish... lay out an enchilada...  spread a nice line of sour cream down the centre,  then some of the mix you've made then some grated cheese.  I am generous on the sour cream as it is just delicious.  

Roll that up so the seam is at the bottom and slide them along to form a nice row with a little space in between.

Add a little extra sauce especially on the edges of the tortillas and more grated cheese over the top.

If you are going to eat them now they go into the oven until they are heated right through and the cheese is golden.

They are really good served with a green salad... but on the other hand you can just serve them as they are!

If you want to freeze them cool them to chilled in the freezer then wrap and freeze.   The rest of the cooking will happen when you need them.

I made them in trays of four or five for family and for myself I wrap them individually and label.   I have a very quick meal any time.

Very often for myself I skip the tortilla and serve the chicken and sauce over rice,  a dollop of sour cream and a sprinkle of grated cheese.  This is completely delicious.   You could serve it in the same way using giant baked potatoes instead of the rice.  

You should end up with quite a few meals!   This is why I say when you make them up go for loads of sauce.  You will never be sorry you ended up with a lot!   Just taste and adjust according to your quality.  If your sauce seems too thick then add in some water.  

I am very grateful to Vicky as before she helped me I thought Enchilada sauce was something that came in a jar... and last time I looked one small jar was expensive!   I hope whatever way you serve them your family loves them! xxx