Enchiladas are corn tortillas rolled up around a filling, covered in sauce and usually topped with cheese and cooked in the oven until golden and bubbly. You could use flour tortillas if you can’t find corn.
When it comes to enchiladas the filling options are endless! You can have a chicken fajita style filling, vegetarian, beef mince, steak or slow cooked beef. I recently came across a creamy style filling with sour cream, so decided to do my own recipe pimped up with flavour from our brand new Al Pastor BBQ Rub.
- 2 Chicken breasts
- 20g Al Pastor BBQ Rub
- 1 Small onion
- 4 Mushrooms
- 2 Spring onion
- 2 Cloves garlic
- Fresh coriander
- Sour cream
- Cream cheese
- 10 Corn tortilla (we used blue corn tortilla)
- Green enchilada sauce
- Grated cheese
- Slightly flatten out the chicken breast using some clingfilm to cover the chicken and a rolling pin to flatten it out. Take the Al Pastor BBQ Rub and dust liberally on each side of the chicken. Allow the rub to settle into the meat.
- Meanwhile chop the onion, mushroom, garlic and spring onion and fry in a little oil. Set aside and allow to cool.
- Fry the seasoned chicken breast in a little oil. Cook until a nice crust forms. It doesn’t matter if it’s still slightly pink in the middle as it will be cooked again in the oven once inside the tortilla. Allow to cool.
- Once the chicken has cooled, slice it up into small chunks (around 1cm cubes) and add into the onion mixture.
- Add in 2 large tablespoon of cream cheese, 2 large tablespoons of sour cream and some chopped coriander. Mix well and the filling is ready to go. Divide the mixture into 10.
- Now onto the enchilada sauce. We did an online order with Mexgrocer and ordered various tinned salsa verde’s, enchilada sauce, refreid beans and corn tortilla. Green enchilada sauce is perfect for this dish but you can also get red enchilada sauce. You could even use a tomato passata as an alternative if you wanted.
- Pour some of the enchilada sauce onto a plate. Meanwhile fry a tortilla on each side in a little oil. This will soften it up. With some tongs dip the tortilla in the enchilada sauce. Turn it over in the sauce to ensure it is fully covered in sauce (this will bring extra flavour and stop the tortilla from sticking to the baking dish). Place the tortilla on another clean plate and add some of the filling. This can get a little messy. It’s also good to do it with another person as one person can fry the tortilla and dip in the sauce whilst the other fills them and places the rolled and filled tortilla in an ovenproof dish.
- Once all 10 of the tortilla are filled and in the dish, pour over some of the green enchilada sauce and top with some grated cheese. If you don’t have corn tortillas some small flour tortillas will work just as well.
- Bake in the oven at 180c for 30 minutes or until the cheese on top is golden and bubbly.
It might not be the most presentable dish but it tastes amazing. Serve with a drizzle of extra enchilada sauce, some sour cream and chopped coriander. You could also cook individual portions in some terracotta tapas style dishes.
You could also try the filling in the quesadillas with extra cheese.