Tag Archives: how to make enchiladas

Chicken and Chorizo Enchiladas

As promised in our easy enchilada sauce recipe post, here’s how to make our homemade chicken and chorizo enchiladas.  Save money, eat a little more healthily and surprise your friends and family with a delicious and fun homemade meal.  I last made this at the end of last month when Charles was out at the local community council meeting and we needed a supper we could eat late, but which could be prepared and kept warm, without getting ruined, if he happened to be running late.  This recipe is perfect for that as it can stay in the oven for around 40 minutes on a low temperature, just remember to turn it back up to 180 for 5 minutes or so before serving.  Incidentally, it also makes it a great informal dinner party dish which you can prepare ahead and leave in the oven while you entertain your guests.  Serve up with sweet potato wedges, tortilla chips, salad or rice as well as plenty of sour cream, guacamole and salsa and you have a great meal which will leave everyone with a smile on their face and belly full of tasty food.

Whilst fajitas are always popular, serving them to guests can be a bit of a mess and a bit of a faff, with everyone building their own.  Enchiladas are a little less messy as they are pre-rolled to be served from the dish, but are also a little more luxurious being smothered in spicy sauce and cheese.  This is a super simple chicken enchilada recipe which can easily be made more impressive by making your own flour tortillas and serving with homemade tortilla chips (although making your own tortilla chips with homemade flour tortillas is probably overkill!).

This recipe will serve two generously, so double up on everything to feed four, and triple to feed six.

Chicken and Chorizo Enchiladas

Chicken and Chorizo Enchiladas

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 small knob ginger
  • 1 tsp tomato puree
  • 1 large red onion
  • 1 red pepper
  • 2 chicken breasts
  • 1 cooking chorizo or half a larger cooking chorizo ring
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • salt and pepper
  • 4 flour or corn tortillas
  • 1 quantity homemade enchilada sauce
  • As much cheddar, mozzarella or Monterey Jack as you care to grate
  • Salsa, guacamole and sour cream to serve

Instructions

  1. The first thing you'll need to do is get your enchilada sauce on the go, that way you can get let it simmer away and cook out while you're working on everything else. It's essentially just a spiced tomato sauce, so you can of course cheat with this step and buy a tasty tomato sauce or enchilada sauce in a jar - but this way is so easy it wouldn't be worth it! Oh, and preheat the oven to 200c.
  2. Next, set a large frying pan or wok onto a medium to high heat, and add in the olive oil. Finely slice the red onion and add to the pan once it's come up to heat and then grate in the garlic and ginger.
  3. Slice up the pepper and add to the pan.
  4. Cook all of this until the onions have turned transparent and the peppers have started to soften. I like mine to retain a little crunch, and they invariably will do unless you cook them for half an hour or more. Add the tomato puree and stir well. This should be cooked out for 5-10 minutes at a lower heat to help it to lose its metallic taste.
  5. Slice the chorizo into bite-sized chunks and add it to the pan whilst the temperature is still relatively low. This will help the fat to render out gently before the chorizo cooks through. If you fry chorizo on too high a heat it will seal on the outside before cooking through meaning more of the fat will be trapped in. Charles and I have taken to referring to chorizo as a 'seasoning' now, as we like to add it to most dishes we make with chicken or turkey because it adds so much flavour and texture. It;s like amped up bacon!
  6. Slice the chicken into long strips and turn up the heat under the pan to the highest heat. Push the vegetables and chorizo to one side to maximise the pan's surface area for frying off the chicken. The chorizo should have leaked enough paprika-y fat for you to fry in, and if there's a lot you may want to use some kitchen towel to carefully absorb and discard any excess to keep the dish a bit healthier.
  7. Add the chicken strips to the pan, spreading them out with tongs to make sure they have equal access to brown. Add the various spices and salt and pepper before carefully flipping each piece to fry on the other side. Then allow to cook for 5 minutes or so further at a slightly lower heat, mixing the vegetables and chorizo back in with the chicken to make sure it's all hot and cooked through.
  8. Grate as much cheese as you'd like! We like a little sprinkled into each wrap, as well as enough to cover the surface of the wrapped and sauced wraps. Grab a square or rectangular casserole dish that will fit the wraps snugly, and follow the instructions on the wraps to get them warm and flexible enough to wrap up nicely - usually by microwaving for 30 seconds.
  9. Use tongs or a spoon to fill each wrap, trying to split the filling evenly between the number of wraps you're using depending on how many you're feeding. This recipe should let you have two wraps each. Add the filling in a strip just left of centre as pictured so that you can neatly fold and roll your wraps. Add a layer of grated cheese and wrap up. My technique is to tuck the short ends in, fold over the smaller edge and then use this to push the filling back while you roll it over the rest of the wrap.
  10. Place each wrap into the casserole dish with the seam underneath.
  11. Spoon over the enchilada sauce you have been simmering alongside the filling.
  12. Cover with cheese and slide into the oven for 10 to 15 minutes or until the cheese has melted and started to brown.
  13. Sprinkle with some fresh herbs and carefully serve up two wraps per person. And dig in!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://brookersofbluntys.co.uk/chicken-chorizo-enchiladas/

Easy Enchilada Sauce

This easy enchilada sauce recipe is for those of you, like me, who have been tempted into buying those Old El Paso/Discovery enchilada kits one too many times.  They’re such a waste of money and ultimately leave you feeling full of salt and preservatives.  We’ve all had a bash at making fajitas from scratch, or perhaps with a little help from one of those fajita spice mix sachets and ready made wraps, but enchiladas always seem that little bit more daunting, even though they are ultimately more comforting when you want something a little more luxurious and filling.  So we’ve created and tested this quick and easy enchilada sauce recipe to help you to make enchiladas at home whenever you fancy, without having to shell out for a kit.  You may even have all the ingredients in your cupboard as you read this.  You might find the addition of cocoa powder to be a little strange but I like the earthiness it adds to the flavour of the sauce and it gives you something more along the lines of a traditional Mexican ‘mole’ sauce.

Full enchilada recipe will follow soon! The flavour will improve with further simmering, but it will still be tasty with only around 10 minutes in the pan as long as you follow all the steps.

Easy Enchilada Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Plenty to cover enchiladas for three people, or double up and freeze the extra!

Easy Enchilada Sauce

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 small knob ginger
  • 2 tsp tomato puree
  • 1 carton passata
  • 1 chicken stock cube or stock pot
  • salt and pepper
  • 1 tsp ground cumin
  • 1/2 mild chilli powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 3 tbsp cocoa powder
  • squeeze of lime

Instructions

  1. Take out a decently sized frying pan and add the oil to it on a medium heat.
  2. Once that's nice and warm, grate in the garlic and ginger. Allow that to warm through before adding the tomato puree, stirring well, then allow to warm through for 5 minutes or so to cook out any harsh flavours.
  3. Add the passata and stock (if using a stock cube rather than a stock pot you'll need to dissolve it in a little boiling water first) and stir together.
  4. Add the spices and cocoa powder, stir together and allow to simmer for 5-10 minutes.
  5. Check the seasoning and adjust to your taste.
  6. Add a squeeze of lime before drenching your tasty wraps, covering with cheese and putting the whole lot in the oven for around 10 minutes at 180c.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://brookersofbluntys.co.uk/easy-enchilada-sauce/

Why not try using our homemade flour tortillas when making your enchiladas, or serve up with our speedy guacamole?