Chilli Chicken Enchiladas

Shortly after, I eated this.

Good God, you say, has she found another way to shred some meat and cook it with Mexican spices, wrap it up and eat it?

Yes. Yes, I have. I shall never stop searching for tasty ways to eat meat in a tortilla with guacamole. NEVER!

So, the cold weather is setting in, it's dark when I leave home and dark when I leave work. These are my perfect winter-warmers.

Remember I said life was too short to peel a roasted pepper? I take it back. This original recipe used “hatch chillis” which is something I just couldn’t find in the UK. *shakes fist* So I improvised with peppers and chillies and it was delicious.

Serves 4

Ingredients

• 2 long sweet peppers
• 1 chilli
• 3 tbsp olive oil
• 1 diced onion
• 1 minced garlic clove
• 1 tomato, diced
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp salt and pepper
• 1 ¼ cup sour cream
• 3 tbsp butter
• 3 tbsp flour
• 500ml chicken stock
• Handful of grated cheese, I used Mexicana (obvs)
• 6 tortilla wraps

Method

Place the chicken breasts on baking tray, season, drizzle some oil and roast at 200 degrees for about 25 minutes, until cooked through.

Meanwhile, do the same with the peppers and chilli – baking tray, drizzle with oil, and roast in the oven at 200 degrees for 15-20 minutes, or until charred slightly. Turn once during cooking.

When the chicken is done, shred with two forks.

When the peppers and chilli are roasted, stick them in a plastic food bag and seal for 5-10 minutes. This makes it much easier to handle and peel.

Peel and chop the chilli and peppers, as well as dicing the onion, garlic and tomatoes.

Heat the oil and saute the onion for a few minutes, then add the garlic, tomato and half the chopped peppers. Stir well.

After a few minutes cooking, add in the shredded chicken, spices, and mix well to combine.

Stir in half the sour cream.

Transfer the mixture to a bowl and set aside briefly.

In the scraped out chicken-y pan, melt the butter and stir in the flour. Yes, we’re making a roux guys!

Whisk in the chicken broth and allow to thicken slightly. Then stir in the sour cream, half the cheese, and remaining chopped pepper/chilli mix. Season.

To assemble: heat the tortillas, add the chicken filling down the middle, sprinkle some cheese on top and top with a small amount of the sauce.

Fold tightly and arrange in a casserole dish. Repeat with all the tortillas.

Pour over most of the remaining sauce and sprinkle over what is left of the cheese.

Bake for 20-30 minutes at 200 degrees until golden and bubbly on top.

Once plated, pour over a small amount of the reserved sauce over each. Serve with whatever you like! I went with the classic white rice and guacamole. Standard. Perfection.

Oh my, I want it all over again.